365 


DISHES 


A  f  .urulieon  Dish  for  Evciy  Day  in  the  Year 


Selected  from 

MARION   HARLAND 

CHRISTINE  TERHVNE  HERRICK 

BOSTON  COOKING  SCHOOL  MAGAZINE 

TABLE  TALK 

GOOD   HOUSEKEEPING 

AND    OTHERS 


BERKELEY 

LIBRARY 


OF 

CAUFORWA        J 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

AGRICULTURE 
BEQUEST 

OF 
ANITA  D.  S.  BLAKE 


Luncheon  Dishes 

A  Luncheon  Dish  for  every  day 
in  the  year 


Selected  from 

MARION  HARLAND,  CHRISTINE  TERHUNE 
HERRICK,    BOSTON     COOKING     SCHOOL 
MAGAZINE,  TABLE  TALK,  GOOD   HOUSE- 
KEEPING, AND  OTHERS. 


PHILADELPHIA 

GEORGE  W.  JACOBS  &  CO 

PUBLISHERS 


Copyright,  1902,  by 

George  W.  Jacobs  &  Company, 

Published  September,  1902 


AGRICULTURE 

GIFT 


JANUARY. 


b 


i.— Stewed  Breast  of  Lamb. 
Cut  a  breast  of  lamb  into  small  pieces, 
season,  and  stew  until  tender  in  enough 
gravy  to  cover  the  meat.  Thicken  the 
sauce,  flavor  with  a  wine-glass  of  wine,  pile 
in  the  centre  of  a  platter  and  garnish  with 
green  peas. 

2.— Chicken  Creams. 
Chop  and  pound  j£  a  Ib.  of  chicken  and  3 
ozs.  of  ham ;  pass  this  through  a  sieve,  add  i 
oz.  of  melted  butter,  2  well -beaten  eggs,  and 
y?,  a  pint  of  cream,  which  must  be  whipped  ; 
season  with  pepper  and  salt.  Mix  all  lightly 
together,  put  into  oiled  moulds  and  steam 
fifteen  minutes,  or  if  in  one  large  mould  half 
an  hour. 

3. — Herring's  Roes  on  Toast 

Have   rounds  of  toast  buttered  and  sea- 
soned with  salt  and  pepper,  on  each  piece 

133 


January. 

place  y2  the  soft  roe  of  a  herring  which  has 
been  slightly  fried  and  on  the  top  of  this  a 
fried  mushroom.  Serve  very  hot. 

\4. — French  Omelet. 
For  a  very  small  omelet  beat  2  whole  eggs 
and  the  yokes  of  two  more  until  a  full  spoon- 
ful can  be  taken  up.  Add  3  tablespoon fuls 
of  water,  J^  of  a  teaspoonful  of  salt,  and  a 
dash  of  pepper,  and  when  well  mixed  turn 
into  a  hot  omelet  pan,  in  which  a  tablespoon- 
ful  of  butter  has  been  melted,  lift  the  edges 
up  carefully  and  let  the  uncooked  part  run 
under.  When  all  is  cooked  garnish  with 
parsley. 

5.— Cheese  Ramequins. 
Melt  i  oz.  of  butter,  mix  with  j£  oz.  of 
flour,  add  ^  of  a  pint  of  milk,  stir  and  cook 
well.  Then  beat  in  the  yolks  of  two  eggs, 
sprinkle  in  3  ozs.  of  grated  cheese,  add  the 
well-beaten  whites  of  three  eggs.  Mix  in 
lightly  and  put  in  cases.  Bake  a  quarter  of 
an  hour. 

6.— Scotch  Collops. 

Cut  cold  roast  veal  into  thin  slices,  and 
dust  over  them  a  little  mace,  nutmeg,  cay- 


January. 

enne,  and  salt,  and  fry  them  in  a  little  butter. 
Lay  on  a  dish  and  make  a  gravy  by  adding 
i  tablespoonful  of  flour,  ^  of  a  pint  of  water, 
i  teaspoonful  of  anchovy  sauce,  i  table- 
spoonful  of  lemon  juice,  %  of  a  teaspoonful 
of  lemon  peel,  3  tablespoonfuls  of  cream,  and 
i  of  sherry.  Let  boil  up  once  and  pour  over 
the  meat.  Garnish  with  lemon  and  parsley. 

\  7. — Orange  Salad. 
Slice  3  sweet  oranges,  after  removing  the 
skin  and  pith,  make  a  dressing  with  3  table- 
spoonfuls  of  olive  oil,  a  tablespoonful  of 
lemon  juice,  and  a  pinch  of  salt.  Serve  on 
lettuce  leaves. 

8.— Oyster  Potpie. 

Scald  one  quart  of  oysters  in  their  own 
liquor.  When  boiling  take  out  the  oysters 
and  keep  them  hot.  Stir  together  a  table- 
spoonful  of  butter  and  two  of  flour,  and 
moisten  with  cold  milk.  Add  two  small 
cups  of  boiling  water  to  the  oyster  liquor, 
season  with  salt  and  pepper,  and  stir  in  the 
flour  mixture,  and  let  it  cook  until  it  thickens 
like  cream.  Make  a  light  biscuit  dough  and 
cut  out  with  a  thimble.  Drop  these  into  the 
3 


January. 

boiling  mixture,  cover  the  saucepan  and 
cook  until  the  dough  is  done.  Put  the 
oysters  on  a  hot  dish  and  pour  biscuit  balls 
and  sauce  over  them. 

9. — Chicken  Cutlets. 
Chop  cold  chicken  fine;  season  with 
onion-juice,  celery  salt,  pepper,  and  chopped 
parsley.  For  2  cupfuls  allow  a  cupful  of 
cream  or  rich  milk.  Heat  this  (with  a  bit 
of  soda  stirred  in)  in  a  saucepan,  and 
thicken  with  a  tablespoonful  of  butter  rubbed 
in,  one  of  corn-starch,  stirred  in  when  the 
cream  is  scalding.  Cook  one  minute,  put  in 
the  seasoned  chicken,  and  cook  until  smoking 
hot.  Beat  two  eggs  light ;  take  the  boiling 
mixture  from  the  fire  and  add  gradually  to 
these.  Pour  into  a  broad  dish  or  agate-iron 
pan  and  set  in  a  cold  place  until  perfectly 
chilled  and  stiff.  Shape  with  your  hands,  or 
with  a  cutter,  into  the  form  of  cutlets  or 
chops.  Dip  in  egg,  then  in  cracker-crumbs. 
Set  on  the  ice  an  hour  or  two  and  fry  in  deep 
boiling  fat.  Send  around  white  sauce  with 
them. — From  "The  National  Cook  Book," 
by  Marion  Harland  and  Christine  Terhune 

Herrick. 

4 


January. 

xo.— Cocoanut  Ice  Cream. 
Put  i  pint  of  milk  over  the  fire  in  a  double 
boiler  with  the  grated  yellow  rind  of  a  lemon 
and  three  well-beaten  eggs.  Stir  until  the 
mixture  begins  to  thicken.  Remove  from 
the  fire ;  add  a  cup  and  a  half  of  sugar,  and 
i  qt.  of  cream.  Then  add  a  grated  cocoa- 
nut.  Stir  until  the  custard  is  cold,  add  the 
lemon  juice  and  freeze. 

^Vii. — Loaf  Corn  Bread. 

Mix  together  2  cupfuls  of  corn-meal,  i 
cupful  of  flour,  i  teaspoonful  of  salt,  and  2 
of  baking  powder.  Beat  together  3  eggs 
until  thick  and  light.  Add  2^  cupfuls  of 
milk  and  stir  into  the  dry  mixture,  adding  2 
tablespoon fuls  of  sugar,  and  2  tablespoonfuls 
of  melted  butter,  and  beating  well  until  the 
batter  is  smooth.  Grease  the  pans  well,  or  it 
will  stick.  Have  the  batter  a  little  more 
than  2  inches  deep  in  the  pans  and  bake  in  a 
hot  oven  for  about  half  an  hour. — "Table 
Talk,"  Phila. 

12. — Beef  Ragout. 

Cut  cold  roast  beef  into  large  slices.     Put 
it  into  a  saucepan  with  2  slices   of  onion, 
5 


January. 

salt  and  pepper.  Pour  over  it  J^  a  pt.  of 
boiling  water  and  add  3  tablespoonfuls  of 
soup  stock.  Stew  gently  until  cooked. 

13. — Curried  Rice. 

Boil  i  cup  of  rice  rapidly  for  half  an  hour, 
drain  in  a  colander  and  stand  in  the  oven  for 
a  few  minutes  to  dry  out  the  rice.  Put  2  ta- 
blespoonfuls of  butter  and  a  slice  of  onion  into 
a  saucepan.  Stir  until  the  onion  is  a  golden 
brown,  add  a  tablespoonful  of  flour.  (Take 
out  the  slice  of  onion.)  Stir  until  smooth, 
then  add  a  teaspoonful  of  curry  powder,  bring 
to  a  boil,  add  salt.  Pour  over  the  rice  and 
serve  hot. 

14. — Tapioca  Soup. 
One  qt.  of  veal  or  chicken  broth,  i  pt.  of 
cream  or  milk,  i  onion,  a  little  celery,  J4  of 
a  cupful  of  tapioca,  2  cupfuls  of  cold  water, 
i  tablespoonful  of  butter,  a  small  piece  of 
mace,  salt  and  pepper.  Wash  and  soak  the 
tapioca  over  night.  Cook  it  in  the  broth  for 
an  hour.  Cook  milk,  onion,  mace  and  cel- 
ery together  for  15  minutes,  then  strain  into 
the  tapioca  and  broth ;  add  the  butter,  salt 
and  pepper. 

6 


January. 

15.— Haddock  Roes  and  Bacon. 

Haddock  roes  are  much  cheaper  than  shad 
roes,  and  are  very  nice  prepared  in  this  way. 
Soak  for  an  hour  in  water  and  lemon  juice, 
then  parboil  in  salt  and  water  for  ten  min- 
utes. Fry  brown  in  a  little  lard  and  butter 
mixed.  Fry  the  bacon  in  a  separate  pan  un- 
til brown,  remove  from  the  pan  and  put  it 
in  the  oven  for  a  few  minutes  to  crisp  it.  Put 
the  roes  in  the  centre  of  a  hot  platter  and 
garnish  the  bacon  around  it. 

\     16. — Rice  Moulds. 

Wash  a  teacupful  of  rice  in  several  waters, 
put  it  into  a  saucepan  and  just  cover  with 
cold  water,  and  when  it  boils,  add  two  cup- 
fuls  of  milk,  and  boil  until  it  becomes  dry  ; 
put  it  into  a  mould  and  press  it  well.  When 
cold  serve  with  a  garnish  of  preserves  around 
it  or  with  a  boiled  custard. 

17. — English  Muffins. 

Scald  i  pt.  of  milk  and  add  i  oz.  of  but- 
ter and  let  cool ;  when  cool  add  %  of  a  yeast 
cake,  a  teaspoonful  of  salt  and  three  cups  of 
flour,  beat  well,  cover  and  let  rise  about  two 

7 


January. 

hours.  When  light,  add  sufficient  flour  to 
make  a  soft  dough ;  work  lightly  and  divide 
into  small  balls ;  put  each  one  into  a  well- 
greased  muffin  ring  and  let  rise  again.  Then 
bake  on  a  hot  griddle.  When  ready  to  eat 
tear  them  open  and  butter. 

18. — Minced  Veal  and  Macaroni. 

Mince  %  of  a  Ib.  of  cold  veal  and  3  ozs. 
of  ham,  wet  with  i  tablespoonful  of  gravy. 
Season  with  salt  and  pepper,  a  little  nutmeg, 
a  quarter  of  a  Ib.  of  bread  crumbs  and  a 
well-beaten  egg.  Butter  a  mould  and  line  it 
with  some  boiled  macaroni.  Mix  more 
macaroni  with  the  veal  mixture,  fill  the 
mould,  put  a  plate  on  it  and  steam  for  J^  an 
hour.  Turn  out  carefully,  pour  a  good 
brown  gravy  around  it. 

19. — Baked  Beans  and  Tomato  Salad. 

Stir  3  tablespoonfuls  of  vinegar  very  grad- 
ually into  6  tablespoonfuls  of  oil  and  a  dash 
of  paprika.  Add  salt,  if  the  beans  have  not 
been  seasoned.  The  oil  and  vinegar  will  not 
unite  perfectly.  Pour  gradually  over  a  pint 
of  cold  baked  beans  such  portions  of  the 
dressing  as  they  will  absorb,  toss  together 
8 


January. 

and  arrange  on  a  serving  dish.  Make  a 
border  of  sliced  tomatoes  around  the  beans 
and  over  these  pour  the  rest  of  the  dressing. 
—Janet  Hill  in  "Boston  Cooking  School 
Magazine/' 

20. — Tomato  Croquettes. 
Stew  together  for  20  minutes  ^  a  can  of 
tomatoes,  i  tablespoon ful  of  chopped  onion, 
i  sprig  of  parsley,  ^  a  bay  leaf,  4  cloves 
and  enough  salt  and  pepper  to  season  highly. 
Rub  through  a  sieve.  In  a  clean  saucepan 
melt  together  2  tablespoon fuls  of  butter  and 
5  tablespoonfuls  of  flour.  Add  2  cupfuls  of 
the  strained  tomato  and  stir  and  cook  for  ten 
minutes.  Take  from  the  fire  and  set  aside 
until  cold.  Flour  the  hands  and  carefully 
mould  into  small  croquettes.  Dip  each  into 
slightly  beaten  egg  and  roll  in  fine  bread 
crumbs.  Let  stand  for  20  minutes,  then  re- 
peat the  dipping  and  rolling  in  crumbs.  Fry 
at  once  in  very  hot  fat  and  drain  on  unglazed 
paper.— "Table  Talk,1'  Phila. 

\  2i.— Eggs  on  Rice. 
Cover  a  platter  an  inch  deep  with  hot  well- 
boiled  rice,  to  which  has  been  added  i  table- 


January. 

spoonful  of  melted  butter.     On  this  serve  six 
well-poached  eggs.     Garnish  with  parsley. 

22.— Baked  Celery. 
Parboil  a  bunch  of  celery,  using  only  the 
stalks ;  cut  into  two  inch  lengths,  put  them 
into  a  baking  dish.  Rub  smooth  2  table- 
spoonfuls  of  butter  and  2  of  flour,  then  beat 
in  the  yolks  of  3  eggs ;  stir  this  into  i  qt.  of 
veal  stock  and  pour  it  over  the  celery,  cover 
with  grated  bread  crumbs  and  dust  the  top 
with  grated  cheese. 

23. — Stewed  Steak  and  Oyster  Sauce. 

Wash  i  pt.  of  small  oysters  in  a  little 
water,  drain  into  a  saucepan  and  put  this 
water  on  to  heat.  As  soon  as  it  comes  to  a 
boil  skim  and  set  back.  Put  3  tablespoon - 
fuls  of  butter  into  a  frying  pan  and  when  hot, 
put  in  2  Ibs.  of  round  steak ;  cook  ten  min- 
utes. Take  out  the  steak  and  sift  i  table- 
spoonful  of  flour  into  the  butter,  stir  until 
browned.  Add  the  oyster  liquor  and  boil  i 
minute,  season ;  put  back  the  steak,  cover 
and  simmer  %  an  hour,  then  add  the  oysters 
and  i  tablespoonful  lemon  juice.  Boil  for  i 
minute  and  serve. 

10 


January. 

24.  —  Barley  Stew. 

Cut  *4  a  Ib.  of  cold  meat  into  dice  ;  wash 
i^  of  a  cupful  of  barley,  chop  2  onions  very 
fine,  put  all  into  a  saucepan  and  dredge 
with  flour,  season  with  salt  and  pepper.  Add 
a  qt.  of  water  and  simmer  about  2  hours. 
Pare  and  slice  5  potatoes,  add  them  to  the 
stew  and  simmer  an  hour  longer. 


25.—  Bread  Omelet. 

Beat  3  eggs  separately.  To  the  yolks  add 
Y<i  a  cup  of  milk,  pinch  of  salt,  pepper  and 
yz  a  cup  of  bread  crumbs.  Cut  into  this 
very  carefully  the  well  beaten  whites;  mix 
lightly.  Put  i  tablespoonful  of  butter  into  a 
frying  pan  ;  and  as  soon  as  it  is  hot  turn  in 
the  mixture.  Set  it  over  a  good  fire,  being 
careful  not  to  burn.  When  half  done,  set 
the  pan  in  the  oven  for  a  few  minutes  to  set 
the  middle  of  the  omelet.  Turn  onto  a  hot 
platter  and  serve. 

26.  —  Calf's  Liver  Fried  in  Crumbs. 

Wash  and  parboil  slices  of  liver,  then  roll 
each  piece,   in  crumbs,  then  in  beaten  egg, 
then  in  crumbs  again.     Fry  in  hot  lard. 
11 


January. 

27. — Toad  in  a  Hole. 

Cut  i  pt.  of  meat  into  i  inch  pieces  and 
put  them  into  a  greased  baking  dish.  Beat 
2  eggs  very  light,  add  to  it  i  pint  of  milk 
and  pour  it  gradually  into  6  tablespoonfuls 
of  flour,  beating  all  the  time.  Strain,  add 
salt  and  pepper  and  pour  it  over  the  meat. 
Bake  an  hour  and  serve  at  once. 

28.— -Shrimp  Salad. 

Shell  i  can  of  shrimps,  arrange  on  lettuce 
leaves,  serve  with  French  dressing. 

29. — Creamed  Corn  Beef. 

Scald  i  pt.  of  milk  with  slice  of  onion  and 
stalk  of  celery.  Stir  into  this  ^  of  a  cup 
each  of  butter  and  flour  creamed  together, 
let  cook  15  minutes,  stirring  until  thickened 
and  then  occasionally  add  a  dash  of  paprika 
and  strain  over  i  pt.  of  cold  cooked  com 
beef,  cut  into  cubes.  Turn  into  a  pudding 
dish  and  cover  with  half  a  cup  of  cracker 
crumbs,  mixed  with  3  tablespoonfuls  of 
melted  butter.  Set  into  the  oven  to  reheat 
and  brown  the  crumbs. — Janet  M.  Hill  in 
"Boston  Cooking  School  Magazine." 
12 


January. 

30.— Potted  Beef.. 

Take  the  outside  slices  left  from  boiled  or 
braised  beef,  cut  up  into  small  pieces  and 
pound  it  thoroughly  with  a  little  butter  in  a 
mortar;  add  salt,  pepper  and  a  little  pow- 
dered mace.  Mix  thoroughly.  Put  it  into 
jelly  glasses,  pour  a  coating  of  clarified  but- 
ter over  the  top.  Cover  with  paper  until 
wanted. 

31. — Carolina  Philpes. 
One  gill  of  rice,  boiled  soft ;  when  cold, 
rub  it  with  a  spoon.  Moisten  with  water  a 
gill  of  rice  flour,  and  mix  it  with  the  rubbed 
rice.  Beat  i  egg,  very  light,  and  stir  in. 
Bake  on  a  shallow  tin  plate,  split  and  butter 
while  hot. 


13 


FEBRUARY. 


i.— Oyster  Loaf. 

Take  a  loaf  of  bread,  cut  off  the  crusts, 
dig  out  the  centre,  making  a  box  of  it, 
brush  it  all  over  with  melted  butter  and  put 
into  the  oven  to  brown.  Fill  with  creamed 
oysters,  cover  the  top  with  fried  bread 
crumbs,  put  into  the  oven  for  a  minute  and 
serve.  Garnish  with  parsley. 

2. — Broiled  Sweetbreads. 
For  these  use  veal  sweetbreads.  Wash  and 
parboil  them  and  cut  in  half  lengthwise. 
When  cold,  season  with  salt  and  pepper,  and 
pour  over  them  a  little  melted  butter.  Broil 
over  a  clear  fire  about  5  minutes.  Serve 
with  melted  butter  and  chopped  parsley 
poured  over  them. 

3. — Liver  and  Onions. 
Take  i  Ib.  of  liver,  cover  it  with  boiling 
14 


FeBra&ry. 

water  and  let  it  stand  for  five  minutes,  then 
cut  it  into  dice.  Into  a  frying  pan  put  3 
slices  of  fat  bacon  and  fry.  When  the  fat  is 
fried  out  add  the  liver  and  4  onions,  sliced 
thin ;  cook  until  done.  Add  a  tablespoonful 
of  flour,  salt,  and  pepper.  Mix  well  and 
serve. 

4. — Broiled  Beef  and  Mushroom  Sauce. 
Stew  y2  a  can  of  mushrooms  in  i  02.  of 
butter,  salt,  and  cayenne  pepper.  Have 
ready  mashed  potatoes.  Put  them  in  a 
mound  in  the  centre  of  a  hot  dish ;  make  a 
hole  in  the  centre,  pour  in  the  mushrooms, 
lay  against  the  outside  of  the  mound  slices 
of  cold  roast  beef. 

5. — Kornlet  Omelet. 
Melt  i  tablespoonful  of  butter;  cook  in 
this  i  tablespoonful  of  flour,  %  of  a  table- 
spoonful  each  of  salt  and  pepper,  then  add 
gradually  ^  a  cup  of  kornlet.  When  the 
mixture  boils,  remove  from  the  fire  and  stir 
in  the  yolks  of  three  eggs  beaten  until  thick, 
then  fold  in  the  whites  of  the  eggs  beaten 
dry.  Turn  into  an  omelet  pan,  in  which 
two  tablespoonfuls  of  butter  have  been 
15 


February. 

melted.  Spread  evenly  in  the  pan  and  let 
cook  until  "set"  on  the  bottom,  then  put 
into  the  oven.  When  a  knife  cut  down  into 
the  omelet  comes  out  clean,  score  across  the 
top  at  right  angles  to  the  handle  of  the  pan. 
Fold  and  turn  onto  a  heated  dish. — Janet  M. 
Hill,  in  "  Boston  Cooking  School  Maga- 
zine." 

6. — Liver  Rolls. 

Have  y2  a  Ib.  of  calf  s  liver  cut  in  thin 
slices,  parboil  for  5  minutes,  wipe  each  piece 
dry,  lay  a  thin  slice  of  bacon  on  each  slice 
of  liver,  season  with  salt  and  pepper,  roll  up 
and  fasten  with  a  wooden  toothpick,  dredge 
with  flour  and  fry  until  done  in  bacon  fat  or 
drippings.  When  done  take  out  the  rolls 
and  thicken  the  gravy  with  a  little  brown 
flour.  If  there  is  not  gravy  enough  add  a 
little  boiling  water.  A  teaspoonful  of  mush- 
room catsup  added  to  the  gravy  is  an  im- 
provement or  a  squeeze  of  onion  juice. 

7. — A  Box  of  Chestnuts. 

Shell   i   qt.  of  chestnuts  and  cover  with 

boiling  water ;  leave  them  for  fifteen  minutes, 

then  rub  off  the  brown  skins.     Put  them  into 

16 


February, 

a  saucepan,  cover  them  with  soup  stock  and 
let  them  boil  ^  an  hour ;  when  done,  drain. 
Save  the  stock.  Into  a  frying  pan  put  i 
tablespoonful  of  butter  and  when  melted  add 
i  of  flour;  cook  until  browned,  then  add 
the  stock  and  stir  until  it  boils ;  add  salt  and 
pepper  to  taste.  Lay  the  chestnuts  in  a  box 
made  of  fried  bread  and  pour  the  sauce  over. 
To  make  the  box,  take  a  loaf  of  bread,  cut 
off  the  crust  and  leave  the  sides  as  smooth  as 
possible.  Cut  out  the  centre,  leaving  a  box 
shaped  piece.  Fry  this  in  deep  fat. 

8. — Curried  Hare. 

Clean  and  cut  the  hare  or  rabbit  as  for 
fricassee.  Simmer  slowly  in  just  enough 
water  to  cover,  add  a  thickening  of  i  table- 
spoonful  each  of  butter  and  flour,  season 
with  salt,  pepper,  and  i  tablespoonful  of 
curry  powder. 

9.-— Scrambled  Eggs  with  Shad  Roes. 

When  you  have  shad  for  dinner  scald  the 

roes  ten  minutes  in  boiling  water  (salted), 

drain,  throw   into  cold   water,  leave  them 

there  three  minutes,  wipe  dry,  and  set  in  a 

cold  place  until  you  wish  to  use  them.     Cut 

17 


February. 

them  across  into  pieces  an  inch  or  more  wide, 
roll  them  fin  flour,  and  fry  to  a  fine  brown. 
Scramble  a  dish  of  eggs,  pile  the  roes  in  the 
centre  of  a  heated  platter,  and  dispose  the 
eggs  in  a  sort  of  hedge  all  around  them, — 
From  "The  National  Cook  Book/'  by 
Marion  Harland  and  Christine  Terhune 
Herrick. 

10. — Chicken  in  Celery  Sauce. 
Take  the  roots  of  a  bunch  of  celery,  clean 
and  cut  it  into  small  pieces,  put  them  into  a 
saucepan  and  cover  with  cold  water,  about 
a  pint,  stew  slowly  and  when  tender  put 
through  a  vegetable  press.  Into  a  saucepan 
put  i  tablespoonful  each  of  flour  and  butter. 
When  melted  and  rubbed  smooth  add  j£  a 
cup  of  milk  and  the  celery.  Stir  well  and 
when  it  boils  add  salt  and  pepper.  Have  i 
pt.  of  cold  chicken  cut  into  dice,  and  add 
them  to  the  boiling  sauce  when  all  is  hot. 
Serve  with  toast  points. 

ii. — Fig  Ice  Cream. 

Put  3^  cupfuls  of  milk  in  a  double  boiler 
and  as  soon  as  it  comes  to  a  boil  stir  in  two 
tablespoonfuls  of   corn-starch  that  has  been 
18 


February. 

mixed  with  j£  a  cupful  of  cold  milk.  Cook 
for  ten  minutes.  Beat  together  3  eggs  and  a 
cup  and  a  half  of  sugar.  Pour  the  cooked 
corn-starch  and  milk  on  this,  stirring  all  the 
time.  Put  back  again  on  the  fire,  and  add  i 
tablespoonful  of  gelatine  which  has  been  dis- 
solved in  4  tablespoonfuls  of  cold  water. 
Cook  three  minutes.  Set  away  to  cool. 
When  cold  add  i  pt.  of  cream  and  i  table- 
spoonful  of  vanilla  and  freeze.  When  the 
mixture  has  been  freezing  for  ten  minutes, 
take  off  the  cover  and  add  2  cupfuls  of 
chopped  figs.  Cover  again  and  freeze  hard. 

12. — Souffle  Biscuit. 
Rub  4  ozs.  of  butter  with  a  qt.  of  wheat 
flour,  add  a  little  salt.  Make  it  into  a  paste 
with  ^  a  pt.  of  milk.  Knead  it  well  :  roll 
it  as  thin  as  paper.  Cut  it  out  with  a  tum- 
bler, and  bake  brown. 

13.— Fish  Chowder. 

Put  ^  of  a  Ib.  of  bacon  into  a  frying  pan 

with  i  onion  sliced ;  fry  a  light  brown.     Into 

a  saucepan  put  a  layer  of  potatoes,  a  layer 

of  fish,  then  a  few  slices  of  the  onion  and 

bacon,  then  season.     Continue  until  all  has 

19 


February. 

been  used.  Add  i  qt.  of  water,  cover  and 
let  simmer  20  minutes  without  stirring.  In  a 
double  boiler  put  i  pt.  of  milk  and  break 
into  it  6  water  crackers ;  let  it  stand  a  few 
minutes  then  add  to  the  chowder.  Let  it 
boil  up  once  and  serve.  Use  3  Ibs.  of 
chopped  fish  and  3  potatoes  for  this. 

14. — Cold  Duck  and  Chestnut-Border. 

Arrange  slices  of  cold  duck  on  a  platter. 
Shell  and  blanch  i  qt.  of  chestnuts,  then 
boil  until  soft,  drain  and  put  them  through  a 
colander.  Add  a  tablespoonful  of  butter, 
salt  and  pepper  to  taste,  arrange  around  the 
cold  duck.  Garnish  with  olives  or  bits  of 
red  currant  jelly. 

15. — Oysters  with  Madeira  Sauce. 
Into  a  saucepan  put  2  tablespoonfuls  of 
butter  and  i  of  flour,  ^  a  cup  of  milk,  a 
teaspoonful  of  salt  and  a  dash  of  cayenne. 
Stir  until  smooth,  then  add  25  oysters  that 
have  been  washed  and  drained.  When 
cooked  take  from  the  stove  and  add  2  table- 
spoonfuls  of  Madeira  wine. 

16. — Chicken  Fritters. 
Season  well,  pieces  of  cold  roast  chicken. 
20 


February. 

Make  a  fritter  batter,  stir  the  pieces  in. 
Drop  by  spoonfuls  into  boiling  fat.  Lemon 
juice  added  to  the  seasoning  is  an  improve- 
ment. 

17.— Baked  Rice  Cake. 

One  pt.  of  cold  boiled  rice,  mixed  with  a 
cup  of  cold  milk,  i  egg,  about  ^  a  pt.  of 
flour  just  sufficient  to  hold  it  together.  Put 
into  a  deep  pan  and  bake  ^  an  hour. 

18. — Cheese  and  Tomato  Rarebit. 

(Chafing  Dish.) 

Put  a  tablespoonful  of  butter  in  the  blazer 
and  let  the  melted  butter  run  over  the  bot- 
tom. Then  add  2  cups  of  cheese  grated  or 
cut  into  dice.  Stir  until  melted,  then  add 
the  yolks  of  2  eggs,  beaten  and  diluted  with 
y2  a  cup  of  tomato  puree,  %  of  a  teaspoon- 
ful  each  of  soda,  salt,  and  paprika.  Stir 
constantly  until  the  mixture  is  smooth,  then 
serve  on  bread  toasted  upon  but  one  side. — 
Janet  M.  Hill  in  "  Boston  Cooking  School 
Magazine." 

>    19. — Onion  Souffle. 
Cook  3  tablespoonfuls  of  flour  in  four  of 
21 


February. 

butter;  add  ^  a  cup  of  milk,  season  with 
salt  and  pepper.  Mix  this  with  i  cupful  of 
cooked  onions  put  through  a  sieve;  add 
three  eggs  beaten  very  light.  Turn  into  a 
baking  dish  and  stand  in  a  pan  of  hot  water. 
Bake  *4  an  hour. 

20.— Hungarian  Chicken. 
Joint  a  fowl  as  for  fricassee  ;  put  it  on  the 
fire  in  enough  cold  water  to  cover  it;  bring 
it  to  a  boil  slowly,  and  cook  until  tender. 
Unless  the  chicken  is  quite  young  this  should 
require  from  2  to  3  hours.  When  it  has  been 
simmering  about  an  hour  put  in  a  sliced 
onion,  2  stalks  of  celery,  3  sprigs  of  parsley, 
and  a  teaspoonful  of  paprika.  When  the 
chicken  is  done,  arrange  it  in  a  dish,  add  to 
the  gravy  salt  to  taste  and  the  juice  of  *^  a 
lemon  and  pour  it  over  the  chicken. — From 
"The  National  Cook  Book,"  by  Marion 
Harland  and  Christine  Terhune  Herrick. 

21. — Bean  Croquettes. 

Soak  i  qt.  of  white  soup  beans  over  night. 

In  the  morning,  drain,  cover  with  fresh  cold 

water,  bring  to  a  boil,  drain,  and  cover  with 

i  qt.  boiling  water ;  boil  slowly  for  about  an 


February. 

hour.  When  the  beans  are  tender  press 
through  a  sieve  then  add  i  tablespoonful  of 
vinegar,  2  of  molasses,  2  of  butter,  salt  and 
cayenne  to  taste,  let  the  mixture  get  cold, 
when  form  into  croquettes,  dip  in  egg  and 
in  bread  crumbs  and  fry  in  boiling  fat. 

22. — Potato  Balls. 

Beat  the  yolks  of  2  eggs  and  add  them  to 
2  cups  of  mashed  potatoes,  then  add  i  table- 
spoonful  of  chopped  parsley,  a  teaspoonful 
of  onion  juice,  2  tablespoonfuls  of  cream  or 
milk,  i  tablespoonful  of  butter;  mix  well, 
form  into  small  balls,  and  egg  and  bread 
crumb  them.  Fry  in  deep  fat. 

23. — Bologna  Sandwich. 

Take  off  the  skin  from  a  bologna  sausage. 
Rub  to  a  paste.  Spread  slices  of  rye  bread 
with  butter  and  if  liked,  a  little  French  mus- 
tard, then  a  layer  of  the  bologna.  Put  two 
slices  together. 

24.— Breaded  Ham  Saute. 

Cut  cold   boiled   ham   into   rather   thick 
slices,  cover  with  a  mixture  of  pepper,  olive 
oil,  and  mustard  ;  dip  in  egg,  then  in  cracker 
23 


February. 

crumbs  and  set  in  a  cold  place.  Fry  slices 
of  fat  bacon  or  pork  crisp,  take  them  out  and 
put  the  breaded  ham  into  the  hissing  fat. 
Turn  when  the  lower  side  is  brown  and  cook 
the  upper.  Garnish  with  hard-boiled  eggs 
cut  in  slices,  serving  a  slice  upon  each  portion 
of  ham. — From  "  The  National  Cook  Book/1 
by  Marion  Harland  and  Christine  Terhune 
Herrick. 

25. — Potato  Stew. 

Peel  and  slice  8  large  potatoes.  Into  a 
deep  saucepan  put  3  slices  of  salt  pork  cut 
into  small  pieces,  fry  them,  and  then  add 
the  potatoes  with  salt,  pepper,  and  i  large 
peeled  tomato,  sliced,  cover  with  water  and 
let  cook  until  the  potatoes  are  done. 

26.— Codfish  Hash. 

Freshen   i  pt.  of  salt  codfish,  add  to  it  i 

qt.  chopped,   boiled  potatoes,  mix  well,  cut 

three  slices  of  salt  pork  in  very  small  pieces 

and  fry  brown ;  remove  half  the  pork  and 

add  the  fish  and  potatoes  to  the  remainder ; 

let  it  stand  and  steam  five  minutes  without 

stirring ;  be  careful  not  to  let  it  burn  ;  then 

add  J4   cup  of  milk,  and  stir  well.     Put  the 

24 


February. 

remainder  of  the  pork  around  the  edge  of  the 
pan,  and  a  little  butter  over  it;  simmer 
slowly  for  J^  an  hour,  until  a  brown  crust  is 
formed,  then  turn  on  a  platter  and  serve. 

27. — Sugared  Sweet  Potatoes. 
Boil  6  sweet  potatoes,  peel  them,  and  let 
them  get  cold,  then  cut  in  two  lengthwise; 
lay  them  with  the  rounded  side  down  in  a 
baking  dish,  put  a  bit  of  butter  and  salt  and 
pepper  on  each  piece.  Sprinkle  granulated 
sugar  over  all  and  put  in  a  quick  oven  to 
brown  for  ^  an  hour. 


28.— Cracker  Custard. 
Take  a  dozen  milk  crackers,  break  them 
up  in  small  pieces  and  put  into  a  pudding 
dish.  Heat  i  qt.  of  milk,  until  boiling, 
sweeten  and  flavor  to  taste  with  vanilla, 
lemon  or  orange,  and  stir  into  it  three  well- 
beaten  eggs.  Take  the  milk  from  the  fire  at 
once  and  pour  over  the  broken  crackers. 
When  cool  stand  on  the  ice  and  serve  icy 
cold. 


25 


MARCH. 


i.— Veal  Mould. 

Boil  3  eggs,  cut  in  slices  crosswise  and  line 
the  bottom  and  sides  of  a  mould.  Place  in 
the  mould  alternate  layers  of  thin  slices  of  cold 
veal  and  ham.  Cover  with  stock  well  boiled 
down.  Set  into  the  oven  for  j^  an  hour ; 
when  cold  turn  out  of  mould  and  garnish 
with  parsley. 

2. — Halibut  Rechauffe. 
Cut  an  onion  into  a  saucepan,  add  a  cup 
of  water,  a  little  mace  and  parsley.  When 
thoroughly  boiled,  add  i  cup  of  cream  or 
milk,  i  small  spoonful  of  butter,  i  table- 
spoonful  of  flour,  and  strain  all  through  a 
sieve.  Take  cold  halibut,  remove  the  bones 
and  skin,  and  flake  it,  butter  a  dish  and  put 
in  a  layer  of  fish  then  one  of  the  dressing, 
alternately,  until  the  dish  is  full.  Put  grated 
bread  crumbs  on  top  and  bake  half  an  hour. 


March. 

3.— Yorkshire  Pork  Pie. 

Chop  lean  pork  somewhat  coarsely;  butter 
a  pudding  dish  and  line  with  good  paste; 
put  in  the  pork  interspersed  with  minced 
onion  and  hard  boiled  eggs,  cut  into  bits  and 
sprinkle  with  pepper,  salt,  and  powdered 
sage.  Now  and  then  dust  with  flour  and 
drop  in  a  bit  of  butter.  When  all  the  meat 
is  in,  dredge  with  flour  and  stick  small  pieces 
of  butter  quite  thickly  all  over  it.  Cover 
with  puff  paste,  cut  a  slit  in  the  middle  of 
the  crust  and  bake  y2  an  hour  for  each  Ib. 
of  meat.  When  it  begins  to  brown,  wash 
the  crust  with  the  white  of  an  egg.  It  will 
give  a  fine  gloss  to  it.— From  "  The  National 
Cook  Book,"  by  Marion  Harland  and  Chris- 
tine Terhune  Herrick. 

4.— Coffee  Fritters. 

Cut  stale  bread  into  finger-shaped  pieces, 
mix  %  of  a  cup  of  coffee  infusion,  2  table- 
spoonfuls  of  sugar,  %  of  a  teaspoonful  of  salt, 
i  egg  slightly  beaten,  and  %  of  a  cup  of 
cream.  Dip  the  pieces  of  bread  into  the 
liquid  and  "  egg  and  bread  crumb,"  and  fry 
in  deep  fat.  Drain  on  soft  paper  at  the  oven 
door.  Serve  at  once,  with  sauce. — Janet  M. 
27 


March* 

Hill,    in    "  Boston  Cooking  School   Maga- 
zine." 

COFFEE  SAUCE. — Scald  i^  cups  of  milk, 
half  a  cup  of  ground  coffee,  and  let  stand  20 
minutes.  Strain  and  add  the  infusion 
slowly  to  y$  of  a  cup  of  sugar,  mixed  with 
24  of  a  tablespoon ful  of  arrowroot  and  a  few 
grains  of  salt.  Cook  5  minutes.  Serve  hot. 
— "Boston  Cooking  School  Magazine." 

5. — Finnan-haddie. 
Wash  the  fish  thoroughly,  soak  */2  an  hour 
in  cold  water,  skin  side  up ;  then  cover  with 
boiling  water  and  let  stand  5  minutes. 
Drain  carefully,  then  remove  the  skin  and 
bone.  Put  the  flaked  fish  into  a  buttered 
serving  dish  and  pour  over  it  white  sauce 
equal  in  quantity  to  that  of  the  fish ;  cover 
with  buttered  crumbs  and  bake  in  a  hot  oven 
long  enough  to  brown  the  crumbs. — Janet 
M.  Hill,  in  "Boston  Cooking  School 
Magazine." 

6. — Roast  Pigeons  with  Bread  Sauce. 

Stuff  the  pigeons  with  ordinary  force  meat. 

Roast  and  serve  around  a  pyramid  of  baked 

tomatoes,  and  serve  with  the  following  sauce. 

28 


March. 

SAUCE. — Simmer  three  small  onions, 
sliced,  in  ^  a  pint  of  milk  for  an  hour. 
Take  out  the  onions,  put  in  grated  bread,  a 
small  lump  of  butter,  pepper,  salt,  a  dessert- 
spoonful of  chopped  parsley,  i  chili  and  i 
anchovy  (washed  and  boned)  shredded  fine. 
Make  it  the  consistency  of  bread  sauce. 

7. — Oyster  Chartreuse. 
Boil  and  mash  fine  6  potatoes,  add  a  cup- 
ful of  milk,  salt  and  pepper  to  taste,  a  little 
butter,  and  the  whites  of  4  eggs  beaten  to  a 
stiff  froth.  Have  a  plain  mould  well  but- 
tered and  sprinkle  the  bottom  and  sides 
with  bread  crumbs.  Line  the  mould  with 
the  potatoes  and  let  stand  for  a  few  minutes. 
Put  a  slice  of  onion  and  i  pt.  of  cream  or 
milk  to  boil.  Mix  two  tablespoonfuls  of  flour 
with  a  little  cream  or  milk,  and  stir  into  the 
boiling  cream.  Season  well  with  salt  and 
pepper  and  cook  eight  minutes.  Let  the 
oysters  come  to  a  boil  in  their  own  liquor, 
skim  them  out  and  add  to  the  cream,  take 
out  the  piece  of  onion.  Season  and  turn 
carefully  into  the  mould.  Cover  with  mashed 
potato,  being  careful  not  to  add  too  much  at 
once.  Bake  y2  an  hour.  Take  from  the 
29 


March, 

oven  about  ten  minutes  before  dishing  and 
let  it  cool  a  little.  Then  place  a  large  dish 
over  the  mould  and  turn  out  carefully.  Cau- 
tion should  be  taken  that  every  part  of  the 
mould  has  a  thick  coating  of  the  potato,  and 
when  the  covering  is  put  on,  no  opening  is 
left  for  the  sauce  to  escape. 

8.— Potatoes  au  Gratin. 
Slice  eight  boiled  potatoes,  and  put  a  layer 
of  them  in  a  buttered  baking  dish ;  make  a 
white  sauce  with  i  tablespoonful  each  of  but- 
ter and  flour  and  a  cup  of  milk ;  season  with 
cayenne  and  salt ;  cover  the  layer  of  potatoes 
with  a  layer  of  sauce,  and  so  continue  until 
the  dish  is  full.  Sprinkle  the  top  with  bread 
crumbs  and  grated  cheese;  bake  about  20 
minutes. 

9. — Mutton  Kidneys. 
Cut  some  mutton  kidneys,  open  down  the 
centre,  do  not  separate  them ;  peel,  and  pass 
a  skewer  across  them  to  keep  them  open,  sea- 
son and  dip  them  in  melted  butter,  broil  over 
a  clear  fire,  doing  the  cut  side  first ;  remove 
the  skewers ;  have  ready  a  little  butter  mixed 
with  some  chopped  parsley,  salt,  pepper  and 
30 


March. 

a  little  lemon  juice  and  a  dash  of  nutmeg ;  put 
a  small  piece  of  this  butter  in  the  centre  of 
each  kidney  and  serve  hot. 

10. — Beefsteak  and  Kidney  Pudding. 

Cut  2  Ibs.  of  round  steak  into  small  pieces 
and  slice  one  beef  kidney.  Line  a  deep  dish 
with  suet  crust,  leaving  a  small  piece  of  crust 
to  overlap  the  edge,  then  cover  the  bottom 
with  a  portion  of  the  steak  and  kidney,  sea- 
son with  salt  and  pepper,  then  add  more 
steak  and  kidney,  season  again.  Put  in  suf- 
ficient stock  or  water  to  come  to  within  2 
inches  of  the  top  of  the  dish.  Moisten  the 
edges  of  the  crust  with  cold  water,  cover  the 
pudding  over,  press  the  two  crusts  together 
that  the  gravy  may  not  escape  and  turn  up 
the  overhanging  paste.  Steam  for  3  or  4 
hours. 

ii.— Hot  Pot. 

Cut  nice  pieces  of  cold  pork  and  put  them 
into  a  deep  pan.  (If  there  are  bones  put 
them  on  to  simmer  and  make  a  gravy,  if  not, 
use  stock . )  Parboil  some  potatoes  and  onions, 
cut  them  into  rather  large  pieces  and  mix 
them  in  well  with  the  meat,  season  with  pep- 
31 


March. 

per,  salt  and  a  little  sage,  and  add  the  gravy. 
Put  a  layer  of  potatoes  on  the  top  and  brown 
in  the  oven. 

12.— Lobster  Patties. 

Mince  the*  boiled  lobster  meat,  add  to  it  6 
drops  anchovy  sauce,  lemon  juice  and  cay- 
enne to  taste  and  4  tablespoonfuls  of  bechamel 
sauce.  Line  patty  pans  with  light  paste. 
Stir  the  lobster  mixture  over  the  fire  for  5 
minutes  and  put  in  the  cases. 

BECHAMEL  SAUCE. — One  small  bunch  of 
parsley,  2  cloves,  small  bunch  of  herbs,  salt  to 
taste,  i  cup  white  stock  and  i  cup  of  milk,  i 
tablespoonful  of  arrowroot. 

13. — Curried  Fowl. 

Chop  fine  pieces  of  cold  fowl,  and  brown  2 
onions  in  2  ozs.  butter,  add  i  teaspoonful 
flour,  i  dessertspoonful  curry  powder,  i  ta- 
blespoonful lemon  juice,  J^  pint  gravy,  sea- 
son with  salt  and  pepper.  Stew  20  minutes. 

14. — Minced  Collops. 
Mince  very  fine  i  Ib.  of  beef,  i  onion,  2 
ozs.  suet ;  add  a  little  flour,  pepper  and  salt. 
Stew  half  an  hour,  stirring  frequently. 
32 


March. 

» 

$5. — Crescent  Croquettes. 

Roll  some  light  pie  crust  very  thin  and  cut 
in  half  moons.  Chop  beef  or  mutton  very 
fine,  add  a  little  summer  savory,  parsley,  salt 
and  pepper.  Lay  some  of  this  between  two 
layers  of  paste.  Egg  and  bread  crumb  them 
and  fry  in  boiling  fat  for  ten  minutes. 

1 6. — German  Way  of  Cooking  Chickens. 

Stuff  the  chickens  with  a  force  meat  made 
of  French  rolls,  a  little  butter,  egg,  finely- 
chopped  onion,  parsley,  thyme,  and  grated 
lemon  peel;  then  lard  and  bread  crumb 
them,  putting  a  piece  of  fat  over  the  breasts 
that  they  may  not  become  too  brown.  Place 
them  in  a  stewpan  with  i  oz.  of  butter,  leave 
uncovered  for  a  short  time,  then  cover  and 
bake  about  i  y2  hours.  Half  an  hour  before 
serving  add  a  small  cup  of  cream  or  milk  and 
baste  thoroughly  over  a  hotter  fire. 

17. — Breast  of  Lamb  Broiled. 

Heat  and  grease  a  gridiron,  broil  a  breast 
of  lamb  first  on  one  side,  then  on  the  other. 
Rub  over  with  butter,  pepper  and  salt.     Serve 
on  a  hot  dish  with  mint  sauce. 
33 


March, 

18. — Onion  Soup. 

Simmer  2  finely  minced  onions  for  ^  of 
an  hour  in  a  qt.  of  stock.  Rub  through  a 
colander  and  put  back  again  on  the  stove. 
Stir  2  tablespoonfuls  each  of  flour  and  butter 
together  until  smooth ;  add  to  the  soup.  In 
another  saucepan  heat  a  cup  of  milk  and  a 
pinch  of  soda,  add  this  to  the  stock,  beat  in 
the  white  of  an  egg,  season  with  salt  and 
pepper,  and  minced  parsley. 

19. — Saratoga  Corn  Cake. 
Sift  together  2  cups  of  pastry  flour,  i^ 
cups  of  granulated  yellow  corn-meal,  yz  a 
cup  of  sugar,  J^  a  teaspoonful  of  salt,  and  i 
teaspoonful  of  soda.  Beat  2  eggs  without 
separating,  add  2  cups  of  thick  sour  cream 
or  milk,  and  three  tablespoonfuls  of  melted 
butter,  and  stir  into  the  dry  mixture.  Beat 
thoroughly  and  bake  in  a  large  shallow  pan 
for  25  minutes. — Janet  M.  Hill,  in  "Boston 
Cooking  School  Magazine. " 

20. — Clam  Pie  No.  i. 

(An  old  New  England  seashore  dish.) 
Chop  the  clams  if  large,  saving  the  liquor 
that  runs  from  them.     Heat,  strain,  and  sea- 
34 


March. 

son  this  and  cook  the  chopped  clams  for  10 
minutes  in  it.  Have  a  thick  top  crust  of 
good  pastry,  but  none  at  the  bottom  of  the 
bake  dish.  Fill  with  alternate  layers  of  the 
minced  clams,  season  with  salt,  pepper,  a 
few  drops  of  onion  juice,  some  bits  of  butter 
and  a  few  teaspoonfuls  of  strained  tomato 
sauce,  and  thin  slices  of  boiled  potatoes. 
Dredge  each  layer  of  clams  with  flour. 
Lastly,  pour  in  a  cupful  of  clam  juice,  put 
on  the  crust  and  bake  half  an  hour  in  a 
quick  oven. — From  "  The  National  Cook 
Book,"  by  Marion  Harland  and  Christine 
Terhune  Herrick. 

21. — Collared  Head. 

Boil  Y?,  a  pig's  head  until  the  meat  comes 
from  the  bone,  chop  it  fine  and  add  salt  and 
pepper  and  a  slice  of  onion  minced  very  fine. 
Stir  all  well  together  and  turn  into  a  mould. 
Serve  cold. 

22. — Lobster  Creams. 
Whip  ^  a  pint  of  cream  stiff,  season  it 
highly  with  cayenne  and  salt.  Cut  up  J^  a 
boiled  lobster  and  mix  with  the  cream.  Put 
into  cases.  Garnish  with  parsley  and  some 
of  the  lobster  coral. 

35 


March. 

23. — Western  Balls. 

Put  y2  a  pound  of  boiled  potatoes  through 
a  sieve,  mix  with  them  2  ozs.  of  grated  ham, 
a  little  butter,  a  well-beaten  egg,  cayenne  and 
salt  to  taste ;  if  not  moist  enough,  add  a  little 
cream,  form  into  small  balls,  egg  and  bread 
crumb  them  and  fry  a  golden  brown  in  deep 
fat. 

24. — Zephyr  Eggs. 

Beat  four  eggs  very  light,  add  to  them  a 
pint  of  cream,  season  with  salt  and  pepper. 
Butter  small  moulds  and  pour  in  the  mixture, 
stand  the  moulds  in  a  pan  with  about  2 
inches  of  water,  steam  20  minutes.  Turn 
them  out  and  pour  a  rich  brown  gravy 
around  them.  Garnish  with  chopped  olives 
and  red  chillies. 

25. — English  Bread  Pudding. 

Grease  small  cups  and  fill  ^  full  with 
bread  crumbs  and  a  little  chopped  candied 
fruit ;  beat  2  eggs  without  separating  and  2 
tablespoonfuls  of  sugar  and  i^  cups  of 
milk.  Pour  this  carefully  over  the  crumbs 
and  stand  the  cups  in  a  pan  of  boiling  water 
and  bake  in  a  moderate  oven  15  minutes. 
36 


March. 

Turn  out  and  serve  with  a  vanilla  or  wine 
sauce. 

26. — Tomato  Jelly  Salad. 

Cook  a  can  of  tomatoes  with  y2  an  onion, 
a  stalk  of  celery,  a  bay  leaf  and  pepper  and 
salt.  Dissolve  ^  of  a  box  of  gelatine  in  y2 
a  cup  of  cold  water.  Add  the  gelatine  to 
the  tomato  and  strain  into  small  round 
moulds;  serve  each  one  on  a  lettuce  leaf  with 
a  circle  of  mayonnaise  dressing  around. 

27. — Clams  Sauted  and  Creamed. 
Chop  fine  two  strings  of  soft  shell  clams 
after  washing  them.  Melt  one  large  table- 
spoonful  of  butter  in  a  frying  pan,  add  the 
clams  and  stir  frequently  until  they  are  nicely 
browned.  Keep  well  broken  with  a  spoon. 
When  browned  dredge  over  them  i  heaping 
tablespoon ful  of  butter  and  stir  again  until  it 
is  absorbed  and  browned,  then  add  gradu- 
ally i  cupful  of  milk,  stirring  until  it  is 
smooth  and  thick.  Season  well  with  salt  and 
pepper,  simmer  for  5  minutes  and  serve  on 
toast.— "  Table  Talk/1  Phila. 

28. — Cheese  Fondue  No.  i. 
Beat   5   eggs  without  separating.     When 
37 


March* 

light,  add  i  cupful  of  grated  Swiss  or  mild 
American  cheese,  J^  a  teaspoonful  of  salt,  % 
of  a  teaspoonful  of  white  pepper,  and  three 
tablespoonfuls  of  butter  cut  into  bits.  Cook 
in  a  double  boiler  until  the  cheese  has  melted 
and  the  mixture  is  smooth  and  as  thick  as 
custard.  Pour  over  hot  buttered  toast  and 
send  at  once  to  the  table.— "  Table  Talk," 
Phila. 

29.-— Beef  Cutlets. 

Trim  and  cut  like  cutlets  some  slices  of 
beef;  season.  Fry  on  both  sides  until  done ; 
sprinkle  over  them  chopped  parsley,  place  on 
a  dish  and  serve  with  a  brown  gravy. 

30. — German  Prune  Cake. 
For  this  use  a  recipe  for  short  cake  adding 
more  milk  to  make  it  into  a  thick  batter. 
Turn  into  a  shallow,  oblong  pan  and  over 
the  top  press  lightly  into  the  mixture  a  close 
layer  of  partly  cooked  prunes.  Sprinkle 
thickly  with  granulated  sugar  and  bake  in  a 
quick  oven.  Serve  hot. — From  "Table 
Talk/'  Phila. 

31. — Dormers. 

Chop  cold  beef  very  fine,  and  season  it 
38 


March. 

with  salt  and  pepper,  then  add  some  onion 
chopped  fine  and  fried  previously,  also  some 
rice  boiled  very  dry.  Mix  all  well  together 
and  make  into  small  rounds,  flour  them  and 
fry  until  brown.  Serve  with  a  hot  gravy 
poured  over  them. 


APRIL. 


i.~ Potato  and  Meat  Turnovers. 

Mix  with  mashed  potatoes  a  few  spoonfuls 
of  flour,  a  little  salt  and  baking  powder  in  the 
proportion  of  half  a  teaspoonful  to  J^  a  cup- 
ful of  flour.  Use  only  sufficient  flour  to  roll 
out  in  a  y2  inch  sheet.  Cut  into  circles  the 
size  of  a  saucer,  lay  on  each  a  spoonful  of 
seasoned  meat,  fold  over  and  pinch  the 
edges  together.  Lay  on  a  greased  pan, 
brush  each  with  milk  and  bake  brown  in  a 
hot  oven.— From  "Table  Talk,"  Phila. 

2. — Browned  Potato  Puree. 

Put  3  tablespoonfuls  of  good  dripping  into 
your  soup-kettle  and  fry  in  it  i  dozen  pota- 
toes which  have  been  pared,  quartered,  and 
laid  in  cold  water  for  an  hour.  With  them 
should  go  into  the  boiling  fat  a  large,  sliced 
onion.  Cook  fast  but  do  not  let  them  scorch. 
When  they  are  browned  add  two  quarts  of 
40 


April. 

boiling  water,  cover  the  pot,  and  simmer 
until  the  potatoes  are  soft  and  broken.  Rub 
through  a  colander  back  into  the  kettle  and 
stir  in  a  great  spoonful  of  butter  rolled  in 
browned  flour,  a  tablespoon ful  of  browned 
parsley,  salt  and  pepper  to  taste.  In  another 
saucepan  make  a  sugarless  custard  of  a  cup 
of  boiling  milk  and  2  well-beaten  eggs ;  take 
from  the  fire  and  beat  fast  for  i  minute,  put 
into  a  heated  tureen,  beat  in  the  potato  and 
serve.— From  "The  National  Cook  Book,1' 
by  Marion  Harland  and  Christine  Terhune 
Herrick. 

3. — Buttered  Lobster. 
Mince  fine  the  meat  of  a  boiled  lobster, 
mix  the  coral  with  it,  and  the  green  fat,  2 
tablespoonfuls  of  vinegar,  ^  of  a  Ib.  of 
butter  and  a  saltspoon  each  of  cayenne  and 
made  mustard.  Let  all  get  very  hot.  Serve 
on  a  hot  dish  with  lettuce  leaves  and  hard 
boiled  egg. 

4. — Tomato  Croutes. 

Take  small  tomatoes,  scald  and  peel  them, 
then  cut  a  slice  from  the  stem  end.     Place 
them,  the  cut  side  down,  on  slices  of  buttered 
41 


ApriL 

bread,  put  them  in  a  buttered  baking  tin, 
season  with  salt  and  pepper,  bake  y2  an 
hour.  Serve  with  cold  roast  beef. 

5. — English  Monkey. 
Soak  i  cup  of  stale  bread  crumbs  in  i  cup 
of  milk  for  15  minutes.  Into  a  saucepan  put 
i  teaspoonful  of  butter  and  y?  cup  cream 
cheese,  melt  and  add  the  crumbs,  also  a 
well-beaten  egg,  y2  teaspoonful  salt  and  a 
pinch  of  cayenne.  Cook  for  3  minutes  and 
pour  it  on  toasted  crackers. 

6. — Shad  Roe  Croquettes. 
Boil  the  roe  for  15  minutes  in  salted  water ; 
then  drain  and  mash.  Mix  4  tablespoon- 
fuls  each  of  butter  and  corn-starch  and  stir 
into  a  pint  of  boiling  milk.  Add  to  this  the 
roe  and  i  teaspoonful  of  salt,  the  juice  of  a 
lemon,  cayenne  and  a  grating  of  nutmeg. 
Boil  up  once  and  let  get  cold.  Shape  into 
croquettes  and  fry. 

7.— Cerkestal  (TURKISH). 

Take   pieces  of    cold   chicken.     Make  a 

sauce  with  i  onion,  sliced,  6  walnuts,  chopped, 

yz  cup  stock,  cayenne  and  salt.     Cook  the 

42 


April. 

chicken  in  this  and  when  hot  take  it  out  and 
thicken  the  gravy  with  a  little  flour. 

8. — Squash  Bread. 

Take  i  cup  of  stewed  and  strained  squash, 
add  to  it  2  tablespoonfuls  of  sugar  and  i 
teaspoon ful  of  salt ;  melt  i  tablespoonful  of 
butter  in  i^  cups  of  scalded  milk,  and  when 
lukewarm,  add  ^  cup  yeast,  and  flour  enough 
to  knead  j  knead  %  hour,  let  rise  until  light ; 
knead  again  and  put  it  into  greased  tins,  let 
rise  again  and  bake. 

9.— Fried  Whitebait. 
Clean,  wash  and  wipe  dry,  season  with 
salt,  roll  in  flour  and  fry  in  hot  fat.  Melt  i 
tablespoonful  of  butter,  add  a  squeeze  of 
lemon  juice  and  a  little  chopped  parsley, 
pour  this  over  the  fish  and  serve. 

10. — Zephyrs. 

Whip  ^  of  a  pt.  of  cream.  Dissolve  i 
good  tablespoonful  of  gelatine  in  ^  a  pt.  of 
milk.  Warm  the  milk  in  which  the  gelatine 
is  dissolved,  add  2  ozs.  of  grated  Parmesan 
cheese.  Stir  on  the  fire  for  a  few  moments, 
take  it  off,  season  with  pepper  and  salt,  add 


April. 

the  whipped  cream,  pour  into  small  moulds 
and  let  it  set.  When  cold  turn  out  and 
garnish  with  aspic  cut  into  dice. 

ii.— Spider  Cake. 

Beat  2  eggs  very  light,  add  i  cup  sour 
milk  and  i  cup  of  sweet  milk;  stir  into  this 
2  cups  corn-meal  and  J^  cup  of  flour,  i 
tablespoonful  of  sugar  and  i  teaspoonful  each 
of  salt  and  soda.  Mix,  and  heat  thoroughly, 
and  then  pour  it  into  the  spider ;  pour  over  it 
i  cup  of  sweet  milk,  but  do  not  stir  it  into 
the  batter.  Bake  in  a  hot  oven  y2  an  hour. 
Slip  it  carefully  onto  a  platter  and  serve  at 
once. 

12. — Hungarian  Patties. 
Make  a  paste  with  J^  a  Ib.  of  flour,  %  of 
a  Ib.  of  lard,  the  yolk  of  i  egg,  y2  a  tea- 
spoonful  of  lemon  juice,  and  ^  a  teaspoon- 
ful of  baking  powder.  Line  some  patty  pans 
with  this  paste  and  fill  with  the  following 
mixture.  Mince  2  ozs.  of  chicken  and  6 
mushrooms,  and  an  anchovy,  season  with 
cayenne,  salt,  and  a  little  lemon  peel.  Mix 
enough  white  sauce  with  this,  put  into  the 
patty  pans,  cover  with  paste,  brush  them 
over  with  an  egg,  bake  in  a  hot  oven. 
44 


April. 

13.— Clam  Pie,  No.  2. 

Put  the  required  number  of  small,  soft- 
shell  clams  into  a  saucepan,  and  bring  to  a 
boil,  in  their  own  liquor.  Cut  cold  boiled 
potatoes  into  small  cubes.  Line  a  pudding- 
dish  with  pie-crust  around  the  sides,  and  put 
a  tea-cup  in  the  centre  of  the  dish  to  support 
the  top  crust  when  it  is  added.  Put  a  layer 
of  clams,  then  the  potatoes,  salt  and  pepper, 
and  bits  of  butter ;  dredge  with  flour  when 
all  the  clams  and  potatoes  are  used.  Add 
the  liquor  and  a  little  water  if  necessary. 
Put  on  the  top  crust,  cutting  several  slits  in 
.  it  for  the  steam  to  escape.  Bake  45  minutes. 

14. — Broiled  Live  Lobster. 

Kill  the  lobster  by  inserting  a  sharp  knife 
in  its  back  between  the  body  and  tail  shells 
cutting  the  spinal  cord.  Split  the  shell  the 
entire  length  of  the  back,  remove  the  stomach 
and  intestinal  canal,  crack  the  large  claws 
and  lay  the  fish  as  flat  as  possible.  Brush 
the  meat  with  melted  butter,  season  with  salt 
and  pepper,  place  in  a  broiler,  and  with  the 
flesh  side  down,  cover  and  broil  slowly  until 
a  delicate  brown,  about  20  minutes.  Turn 
45 


April. 

the    broiler  and  broil   10   minutes  longer. 
Serve  hot,  with  a  sauce  of  melted  butter. 

15. — Cheese  Fondu,  No.  2. 

One  cup  of  bread-crumbs  very  fine  and 
dry,  2  scant  cups  of  fresh  milk,  ^  a  Ib.  of 
grated  cheese,  3  eggs  beaten  very  light,  a 
small  spoonful  of  melted  butter,  pepper  and 
salt,  a  pinch  of  soda  dissolved  in  hot  water 
and  stirred  into  the  milk.  Soak  the  crumbs 
in  the  milk,  beat  into  these  the  eggs,  and 
butter  a  baking  dish.  Pour  the  fondu  into 
it,  then  sprinkle  crumbs  over  the  top.  Bake 
in  rather  a  quick  oven  until  a  delicate  brown. 
Serve  at  once,  as  it  will  fall. 

1 6. — Mutton  Custard. 

Fill  a  buttered  custard  cup  lightly  with 
stale  bread-crumbs  (centre  of  the  loaf),  and 
cooked  mutton  (chicken  is  more  dainty), 
finely  chopped.  Beat  an  egg,  add  y2  a  cup 
of  milk,  and  a  few  grains  of  salt ;  pour  the 
mixture  over  the  bread  and  meat.  Bake  in 
a  pan  of  hot  water,  or  cook  on  the  top  of  the 
stove,  until  the  egg  is  lightly  set.  Do  not 
allow  the  water  about  the  egg  to  boil. — Janet 
46 


April 

M.  Hill,  in  "  Boston  Cooking  School  Maga- 
zine." 

17. — Grape  Fruit  Salad. 
Cut  a  grape-fruit  in  half,  and  scoop  out 
the  pulp  in  as  large  pieces  as  possible,  and 
lay  them  on  lettuce  leaves.  Make  a  dressing 
with  two  tablespoonfuls  of  sherry  wine,  and 
sugar  to  taste. 

18. — Asparagus  in  Rolls. 
Cut  off  the  tips  of  a  well-boiled  bunch  of 
asparagus,  mix  with  a  thick  cream  sauce, 
season  well,  and  fill  with  this  the  crusts  of 
baker's  rolls. 

19. — Walnut  Salad,  No.  i. 
Crack   and   parboil   J^   a  Ib.   of  English 
walnuts,  rub  off  the  brown  skin  and  when 
cold  serve  on  lettuce  leaves,  with  a  French 
dressing. 

20. — Oatmeal  Bread. 

Boil  2  cups  of  oatmeal  as  for  porridge,  add 

y2  teaspoonful  salt,  and  when  cool,  yz  cup 

molasses,  and  y2  a  yeast  cake ;  stir  in  enough 

wheat  flour  to  make  as  stiff  as  it  can  be 

47 


April. 

stirred  with  a  spoon;  put  it  into  2  well- 
greased  tin  pans  and  let  stand  in  a  warm 
place  until  very  light;  bake  about  an  hour 
and  a  quarter.  Do  not  cut  until  the  next 
day. 

21. — Kidney  Omelet. 

Take  3  eggs,  i  kidney,  2^  ozs.  of  butter; 
skin  the  kidney  and  cut  it  very  small,  fry  it 
in  some  of  the  butter  until  cooked.  Mix  3 
eggs,  beating  yolks  and  whites  separately, 
add  salt  and  cayenne,  and  the  kidney,  melt 
the  butter  in  the  pan  and  fry  the  omelet  until 
done,  turn  and  serve. 

22.— Deviled  Cheese. 

Melt  in  a  saucepan  J^  a  Ib.  of  dairy  cheese, 
add  ^  of  a  cupful  of  cream  or  milk,  a  small 
piece  of  butter,  i  beaten  egg,  i  teaspoonful 
Worcestershire  sauce,  a  tablespoonful  finely 
chopped  cucumber  pickle ;  season  highly  with 
salt  and  cayenne.  Melt  the  cheese  over  hot 
water  and  stir  all  the  ingredients  until  thick 
and  smooth.  Serve  at  once  on  buttered 
toast. 

23.— Veal  and  Ham  Pates. 

Mince  cold  cooked  veal  and  ham  in  the 

48 


April. 

proportion  of  */$  veal  and  J^  ham.  A  few 
mushrooms  are  a  pleasing  addition.  To  each 
cup  of  the  mixture  allow  a  tablespoon ful  of 
fine  crumbs ;  season  highly  with  salt,  a  dash 
of  cayenne,  a  little  lemon  juice,  and  a  tea- 
spoonful  of  catsup.  Wet  up  with  stock,  or 
butter  and  water,  and  heat  in  a  vessel  set  in 
another  of  hot  water,  to  a  smoking  boil. 
Take  from  the  fire,  stir  in  a  beaten  egg  and  a 
glass  of  sherry,  and  fill  in  shells  of  pastry 
that  have  been  baked  empty.  The  shells 
should  be  hot  when  the  mince  goes  in.  Set 
in  the  oven  for  2  or  3  minutes,  but  the  mix- 
ture must  not  cook. — From  "  The  National 
Cook  Book,"  by  Marion  Harland  and  Chris- 
tine Terhune  Herrick. 

24.— Asparagus  Salad. 
Boil  a  bunch  of  asparagus  in  rapid  boiling 
salted  water.  When  cooked  put  on  a  dish  to 
cool.  Cut  off  the  tender  part  and  place  four 
or  five  stalks  on  a  large  lettuce  leaf.  Put  a 
teaspoonful  of  thick  mayonnaise  dressing  on 
the  end  of  each  bunch  and  serve. 

25. — Chicken  Pie,  (CONCORD  STYLE). 

Roll  puff  paste  ^  of  an  inch  thick,  cut  in 
49 


April. 

diamond  shaped  pieces,  chill  thoroughly,  and 
bake  about  15  minutes.  Put  a  stewed  or 
fricasseed  chicken  into  a  serving  dish,  reheat 
the  pastry  and  arrange  on  top  of  the  chicken. 
— Janet  M.  Hill  in  "  Boston  Cooking  School 
Magazine.'1 

26. — Parmesan  Puffs. 
Put  4  ozs.  of  fine  bread  crumbs,  4  ozs.  of 
grated  Parmesan  cheese,  2  ozs.  of  butter  and 
a  little  salt  and  cayenne  into  a  mortar,  and 
pound  them  thoroughly.  Bind  the  mixture 
together  with  a  well-beaten  egg  and  form  into 
small  balls,  egg  and  bread  crumb  them  and 
fry  a  light  brown.  Drain  them  and  serve 
very  hot. 

27. — French  Bean  Omelet. 

Cut  up  2  tablespoonfuls  of  boiled  French 
beans  and  stir  them  into  4  well-beaten  eggs ; 
add  2  tablespoonfuls  of  grated  Parmesan 
cheese,  salt  and  pepper  to  taste.  Mix  well, 
put  into  an  omelet  pan  with  2  ozs.  of  butter, 
and  fry  until  done.  Serve  very  hot. 

28. — Curry  of  Lobster. 

Remove  the  meat  from  a  3  Ibs.  boiled  lob- 
50 


April. 

ster  and  cut  into  2  inch  pieces ;  season  with 
salt  and  a  little  cayenne,  and  set  away  where 
it  is  cold.  Heat  hot  in  a  frying  pan,  3  table- 
spoonfuls  of  butter,  and  then  add  2  of  flour 
and  i  small  teaspoonful  of  curry  powder. 
Stir  this  until  browned  and  then  add  gradu- 
ally i  y2  cupfuls  of  stock  and  season  to  taste. 
Add  the  lobster,  cook  6  minutes,  then  pour 
over  toast  arranged  on  a  warm  dish.  Gar- 
nish with  parsley.  If  onion  is  liked  a  few 
slices  may  be  fried  with  the  butter  before  the 
flour  and  curry  powder  are  added. 

29. — Champignons  en  Caisse. 
Peel  and  cut  small  12  large  mushrooms, 
put  them  into  well  buttered  china  cases.     Add 
pepper,  salt  and  chopped  parsley. 

30 — Potato  and  Meat  Puffs. 
Take  i  cup  cold  meat,  chopped  fine,  and 
season  with  salt  and  pepper.  Make  a  paste 
with  i  cup  of  mashed  potato  and  i  egg,  roll 
out  with  a  little  flour,  cut  it  round  with  a 
saucer,  put  the  meat  on  i  half,  fold  it  over 
like  a  puff,  pinch  the  edges  together  in  scal- 
lops, fry  a  light  brown. 


61 


MAY. 


i. — Kedgeree,  (Fisn). 
Take  equal  parts  of  cold  fish  (free  from 
skin  and  bone)  boiled  rice  and  some  hard 
boiled  eggs.  Chop  the  fish  and  eggs ;  mix 
with  the  rice,  add  bits  of  butter,  about  a 
tablespoonful  in  all,  season  with  salt  and 
pepper,  and  a  sprinkle  of  curry  powder. 
Warm  in  a  saucepan  and  serve  as  hot  as  pos- 
sible. 

2. — Veal  Eggs  in  a  Nest  a  la  Turin. 

Mince  cold  veal,  season  to  taste,  and  wet 
slightly  with  a  good  gravy.  To  each  cupful 
allow  a  tablespoonful  of  finely  minced 
blanched  almonds,  or  the  same  quantity  of 
chopped  mushrooms.  Bind  the  mixture  with 
a  beaten  egg,  stir  over  the  fire  one  minute 
and  set  aside  to  cool.  Flour  your  hands  and 
form  into  balls  the  size  and  shape  of  an  egg ; 
let  them  get  cold,  roll  in  egg  and  cracker- 
52 


May. 

dust  and  fry  in  deep  fat.  Arrange  upon  a 
platter  a  border  of  spaghetti,  boiled  tender  in 
salted  water  and  drained.  Butter  plentifully 
and  pour  carefully  over  it  a  cupful  of  strained 
tomato  sauce.  Heap  the  eggs  in  the  centre. 
— From  "The  National  Cook  Book,"  by 
Marion  Harland  and  Christine  Terhune 
Herrick. 

3.— Baked  Cheese  and  Rice. 

Make  a  white  sauce  with  one  heaping 
tablespoonful  each  of  flour  and  butter,  */$  of 
a  teaspoonful  of  white  pepper  and  i  cupful 
and  a  half  of  milk.  In  a  deep  baking  dish 
place  alternate  layers  of  rice,  sauce,  and 
grated  cheese,  having  the  last  layer  cheese. 
Place  in  a  hot  oven  until  brown. — From 
"Table  Talk,1'  Phila. 

4. — Stewed  Trout. 

Wash  and  wipe  the  fish  dry.  Lay  it  in  a 
saucepan  with  half  an  onion;  cut  in  thin 
slices,  parsley,  two  cloves,  i  blade  of  mace, 
two  bay  leaves,  thyme,  salt  and  pepper,  i 
pint  of  meat  stock,  a  glass  of  claret  or  port 
wine.  Simmer  gently  for  ^  an  hour.  Take 
out  the  fish,  thicken  the  gravy  with  a  little 
63 


May. 

flour  and  batter  rubbed  together.     Stir  for 
five  minutes.     Pour  over  the  fish  and  serve. 

5. — Squash  Griddle  Cakes. 
Mix  i  pt.  of  flour,  i  teaspoonful  of  baking 
powder,  i  teaspoonful  of  salt,  and  2  table- 
spoonfuls  of  sugar  together ;  sift  them ;  add 
2  well-beaten  eggs,  a  pint  of  milk,  and  2 
cupfuls  of  boiled  squash  that  has  been 
strained.  Beat  until  light.  Bake  on  the 
griddle  or  add  a  little  more  flour  and  bake  in 
muffin  rings. 

6.— Jellied  Chicken.       ' 

Take  a  fowl,  cut  it  up  in  joints,  and  put  it 
in  a  saucepan  with  enough  water  to  cover  it, 
a  pinch  of  mace,  a  teaspoonful  of  salt  and  a 
little  pepper.  Let  it  stew  until  the  meat  will 
leave  the  bones.  Then  take  the  meat  out, 
remove  the  bones  and  arrange  the  meat  nicely 
in  a  mould.  Season  the  liquor  with  a  little 
more  salt  and  pepper  and  dissolve  in  it  %£  of 
an  ounce  of  gelatine.  Pour  over  the  chicken. 
The  mould  may  be  lined  with  slices  of  hard 
boiled  egg. 

7.— Jambalayah  (A  CREOLE  DISH). 
Take  i   large  cupful  of  cold  meat,  i  of 
54 


May. 

boiled  rice  and  i  of  stewed  tomatoes.  Let 
these  cook  well,  season  highly ;  fill  a  baking 
dish,  cover  with  crumbs  and  bits  of  butter, 
and  brown  in  the  oven. 

8. — Lobster  (SOUTHERN  WAY). 
Prepare  as  for  salad,  only  cutting  in  larger 
pieces.  One  tablespoonful  of  flour,  one  of 
butter  rubbed  together,  the  yolk  of  an  egg, 
one  teaspoonful  of  curry  powder,  salt  and 
pepper  and  a  cupful  of  cream.  Mix  and 
pour  over  the  lobster.  To  be  either  baked 
or  stewed. 

9. — Rice  Balls. 

To  i  pt.  of  boiled  rice  add,  while  still  hot, 
y2  a  cup  of  thick  white  sauce,  the  well- 
beaten  yolk  of  i  egg,  ^  of  a  teaspoonful  of 
salt,  3  tablespoonfuls  of  grated  cheese  and 
a  dash  of  cayenne.  Set  aside  until  cold, 
then  mould  into  small  balls;  dip  each  one 
into  slightly-beaten  egg,  roll  in  fine  bread 
crumbs  and  fry  in  smoking  hot  fat. — From 
"Table  Talk,"  Phila. 

10 — Cod  Fish  Puffs. 
Take  4  cups  of  mashed  potatoes,  3  cups 
55 


May, 

of  salt  cod  fish  (which  has  previously  been 
freshened)  picked  fine,  a  small  lump  of  but- 
ter and  2  well-beaten  eggs ;  beat  all  together 
very  light,  put  into  a  greased  baking  dish, 
cover  the  top  with  cracker  or  bread  crumbs 
and  bits  of  butter ;  brown  in  the  oven  and 
serve  hot. 

ii. — French  Toast. 

To  i  egg  well-beaten,  add  i  cup  of  milk 
and  a  pinch  of  salt.  Dip  slices  of  bread 
into  this  mixture,  allowing  each  slice  to  be- 
come very  moist.  Brown  on  a  hot-buttered 
griddle,  spread  with  butter  and  serve  at 
once. 

12.— Cheese  Scallop. 

Soak  i  cup  of  dry  bread  crumbs  in  fresh 
milk.  Beat  into  this  3  eggs ;  add  i  table- 
spoonful  of  butter  and  half  a  pound  of  grated 
cheese;  cover  the  top  with  grated  crumbs 
and  bake  until  well-browned.  Serve  with 
cold  tongue. 

13.— Lobster  a  la  Mode  Francaise. 
Pick  out  the  meat  of  one  boiled  lobster ; 
cut  into  small  bits.     Put  four  tablespoonfuls 
56 


May. 

of  white  stock,  two  tablespoonfuls  of  cream, 
a  little  pounded  mace,  cayenne  and  salt  into 
a  stewpan.  When  hot,  add  the  lobster  and 
simmer  for  six  minutes.  Serve  in  shells. 
Cover  with  bread  crumbs ;  place  small  bits 
of  butter  over,  and  brown. 

14. — Beet  Salad. 

Slice  and  cut  into  fancy  shapes  cold  boiled 
beets;  heap  them  in  a  salad  bowl;  cover 
with  a  thin  sauce  tartar.  Garnish  with  young 
lettuce  leaves. 

15. —  Puree  of  Dried  Beans. 

Mash  and  soak  i  qt.  of  dried  beans  in 
lukewarm  water  over  night.  In  the  morning 
drain  and  cover  with  fresh  cold  water,  boil  an 
hour,  drain  again;  just  cover  with  fresh 
water ;  add  quarter  of  a  teaspoonful  of  cook- 
ing soda,  i  Ib.  of  ham,  a  bay  leaf,  an  onion 
and  a  carrot ;  boil  until  soft.  When  done, 
take  out  the  ham  and  press  the  vegetables, 
(onion,  carrot  and  beans)  through  a  sieve. 
Return  them  to  the  kettle,  add  a  tablespoon- 
ful  of  butter  and  enough  milk  to  make  the 
required  thickness.  Season  with  salt  and 
pepper.  Let  boil  once  and  serve. 
57 


May. 

16. — Sweetbread  Salad. 
Take  6  beef  sweetbreads,  parboil  and  cut 
fine.     Mix  well  with  mayonnaise  dressing, 
pile  on  lettuce  leaves,  garnish  with  hard  boiled 
egg- 

17. — Anchovy  Canapes. 

Cut  stale  bread  a  third  of  an  inch  thick 
and  cut  out  with  a  small  round  cutter,  and 
fry  a  golden-brown  in  butter  or  lard ;  boil 
two  eggs  hard,  bone  and  fillet  the  anchovies 
and  curl  two  fillets  on  each  piece  of  toast 
and  fill  up  the  centre  with  the  white  of  the 
eggs  chopped  fine  and  the  yellow  rubbed 
through  a  sieve. 

18.— Beef  Bubble  and  Squeak,  (ENGLISH). 

Fry  thin  slices  of  cold  roast  beef,  taking 
care  not  to  dry  them  up.  Lay  them  on  a 
flat  dish  and  cover  with  fried  greens.  The 
greens  are  prepared  from  young  cabbage, 
which  should  be  boiled  until  tender,  well 
drained  and  minced  fine  and  placed  until 
quite  hot,  in  a  frying-pan,  with  butter,  a 
slice  of  onion  and  season  with  salt  and 
pepper. 

58 


May. 

19.— Planked  Shad. 
Have  a  well-seasoned  plank  about  2  ft. 
long  and  i  J^  wide,  hickory  is  the  best  wood. 
Clean  the  fish,  split  it  open  and  tack  it  to 
the  plank  with  four  good-sized  tacks,  skin 
side  to  the  board.  Dredge  it  with  salt  and 
pepper.  Put  the  plank  before  the  fire  with 
the  large  end  down.  Then  change  and  put 
the  small  end  down  ;  when  done  spread  with 
butter  and  serve  just  as  it  is. 

20.— Cheese  Timbales. 
Make  a  sauce  with  2  tablespoonfuls  each 
of  butter  and  flour  and  half  a  cup  each  of 
thin  cream,  white  stock  and  milk.  Melt  in 
this  half  a  pound  of  grated  cheese,  add  a 
dash  of  salt  and  paprika  and  pour  over  three 
whole  eggs  and  the  yolks  of  4  beaten  until  a 
spoonful  can  be  taken  up.  Turn  into  but- 
tered timbale  moulds  and  bake  standing  in  a 
pan  of  hot  water  (the  water  should  not  boil), 
until  the  centres  are  firm.  Serve  hot  with 
cream  or  tomato  sauce.— Janet  M.  Hill,  in 
"Boston  Cooking  School  Magazine. " 

21. — Angels  on  Horseback. 

Cut  the  required  amount  of  bacon  into 
59 


May. 

little  squares  (large  enough  to  roll  an  oyster 
in),  sprinkle  over  each  one  some  finely 
chopped  parsley,  lay  on  the  oysters,  season 
with  pepper  and  lemon  juice,  roll  up  and 
fasten  with  a  skewer  and  fry  in  butter  until 
the  bacon  is  cooked.  Cut  stale  bread  into 
squares  and  fry  a  golden-brown  and  lay  on 
each  slice  an  oyster.  Serve  very  hot. 

22. — Asparagus  Omelet. 
Boil  a  bunch  of  asparagus  and  when  tender 
cut  the  green  ends  into  very  small  pieces, 
mix  them  with  four  well- beaten  eggs  and  add 
a  little  salt  and  pepper.  Melt  a  piece  of 
butter,  about  two  ounces,  in  an  omelet-pan, 
pour  in  the  mixture,  stir  until  it  thickens, 
fold  over  and  serve  with  clear  brown  gravy. 

23. — Beef  Collops. 

Have  two  pounds  of  rump  steak,  cut  thin, 
and  divide  it  into  pieces  about  3  inches  long ; 
beat  these  with  the  blade  of  a  knife  and 
dredge  with  flour.  Put  them  in  a  frying- 
pan  with  a  tablespoon  of  butter  and  let  them 
fry  for  three  minutes,  then  lay  them  in  a 
small  stewpan  and  pour  over  them  the  gravy, 
add  a  little  more  butter  mixed  smooth  with  a 
60 


May. 

little  flour,  and  a  small  onion  chopped  fine, 
a  pickled  walnut  and  i  teaspoonful  of  capers. 
Simmer  for  ten  minutes  and  serve  in  a 
covered  dish. 

24.— Fried  Bananas. 
Cut  lengthwise   3  bananas,  roll  them  in 
flour  and  fry  in  butter  until  a  light-brown. 
Serve  with  cold  duck. 

25.— Philadelphia  Relish. 
Mix  2  cups  of  shredded  cabbage,  2  green 
peppers,  cut  in  shreds  or  finely  chopped,  i 
teaspoonful  of  celery  seed,  ^  of  a  teaspoon- 
ful of  mustard  seed,  ^  a  teaspoonful  of  salt, 
^  of  a  cup  of  brown  sugar,  and  j^  of  a  cup 
of  vinegar. — Janet  M.  Hill,  in  "Boston 
Cooking  School  Magazine. " 

26. — Beignets  Souffles. 

Boil  3  ozs.  of  butter  in  y?  a  pint  of  water 

and  add  flour  enough  to  make  the  mixture 

stiff  enough  to  leave  the  sides  of  the  pan, 

then  add  the  yolks  of  three  eggs  and  beat 

the    mixture    well.     When    cold,    add    the 

whites   of  the  eggs,  beaten  to  a  stiff  froth, 

with   one   dessertspoonful    of    sugar   and   a 

61 


May. 

flavoring  of  vanilla ;  fry  in  spoonfuls  in  hot 
fat.  Serve  at  once.  Grated  cheese  and 
cayenne  pepper  may  be  substituted  for  the 
sugar  and  vanilla. 

27.— Waldorf  Salad. 

Chop  equal  quantities  of  celery  and 
apples,  quite  fine.  Serve  on  lettuce  leaves, 
with  French  dressing. 

28.— Beef  Rissoles. 

Mince  a  pound  of  cold  beef  fine  and  mix 
with  this  three-quarters  of  a  pound  of  bread 
crumbs,  seasoned  with  salt  and  pepper  and  i 
teaspoonful  of  minced  lemon  peel.  Make  all 
into  a  thick  paste  with  one  or  two  eggs,  form 
into  balls  and  fry  a  golden-brown.  Garnish 
with  parsley  and  serve  a  brown  sauce  with 
them. 

29. — Potatoes  Cooked  in  Stock. 

Pare  and  slice  six  large  potatoes,  put  in  a 
saucepan,  cover  with  stock,  season,  cook 
until  potatoes  are  tender,  add  tablespoon 
butter  and  the  same  of  chopped  parsley. 
Stir  carefully  and  serve  with  cold  meat. 
62 


May. 

30. — Spanish  Rice. 
Boil  y2  a  Ib.  of  rice.  Dry  it  well  and  fry 
it  with  a  little  butter  until  lightly  browned. 
Stir  into  it  two  large  toasted  tomatoes  and  a 
tablespoonful  of  grated  cheese.  Season  with 
pepper  and  salt.  Serve  very  hot. 

31.— Clam  Chowder. 

Take  i  qt.  of  clams  and  chop  them  fine. 
Fry  two  slices  of  salt  pork  in  an  iron  pot. 
When  the  fat  is  fried  out,  take  the  brittle  out, 
put  into  the  fat  2  slices  of  onion,  then  a  layer 
of  sliced  potatoes,  then  a  layer  of  chopped 
clams,  sprinkle  well  with  salt  and  pepper, 
then  a  layer  of  onion,  then  the  bits  of  fried 
pork,  cut  into  small  pieces,  add  a  layer  of 
broken  crackers.  Do  this  until  all  is  used. 
Then  add  the  clam  liquor  and  enough  water 
to  cover.  Cook  20  minutes.  Add  2  cups 
of  hot  milk  just  before  serving.  Use  for  this 
6  large  crackers,  i  onion,  6  potatoes,  i  qt. 
clams. 


63 


JUNE. 


I.— Stuffed  Fillets  of  Flounders. 
Take  fillets  from  a  flounder  weighing  2^ 
Ibs.,  season  with  salt  and  pepper,  and  a  few 
drops  of  onion  juice,  if  desired.  Spread  on 
one  half  of  each  fillet  a  tablespoonful  of 
mashed  potato  (about  i  cup  should  be  pre- 
pared) mixed  with  the  beaten  yolk  of  an  egg, 
and  seasoned  with  i  tablespoonful  of  butter, 
^  of  a  teaspoon ful  of  salt  and  a  dash  of 
pepper.  Fold  the  other  half  of  each  fillet 
over  the  potato,  cover  with  crumbs,  dip  in 
the  white  of  egg  beaten  with  2  tablespoonfuls 
of  water,  and  again  cover  with  crumbs  and 
fry  in  deep  fat.  Drain  on  soft  paper,  then 
insert  a  short  piece  of  macaroni  in  the  pointed 
end  of  each  fillet  and  cover  this  with  a  paper 
frill.  Garnish  and  serve  with  tomato  sauce. 
— Janet  M.  Hill,  in  "Boston  Cooking 
School  Magazine." 

64 


June. 

2. — Mutton  Stew  with  Canned  Peas. 

Cut  a  breast  of  mutton  into  small  pieces ; 
dredge  with  flour  and  saute  to  a  golden 
brown  in  drippings  or  the  fat  of  salt  pork ; 
cover  with  boiling  water  and  let  simmer  until 
tender,  seasoning  with  salt  and  pepper  during 
the  latter  part  of  the  cooking.  Take  out  the 
meat,  skim  off  the  fat  and  add  one  can  of 
peas  drained,  reheated  in  boiling  water,  and 
drained  again ;  add  more  seasoning,  if 
needed,  and  pour  over  the  mutton  on  the 
serving-dish.— Janet  M.  Hill,  in  "  Boston 
Cooking  School  Magazine." 

3.— Potato  Souffle. 

Bake  4  large  potatoes ;  when  soft  scoop  out 
the  inside  and  rub  through  a  fine  sieve. 
Boil  an  oz.  of  butter  and  a  quarter  of  a  pint 
of  milk ;  add  the  yolks  of  three  eggs,  one  by 
one,  beating  well  together  with  a  wooden 
spoon.  Beat  the  whites  of  the  eggs  and  a 
pinch  of  salt  in  another  dish,  mix  all  together 
carefully,  and  bake  in  a  well-greased  tin,  in 
a  hot  oven  until  it  rises  well,  and  is  a  pale 
brown  in  color.  The  tin  should  be  only  ^ 
full.  If  it  is  desired  for  a  dessert  add  15 
drops  of  vanilla,  and  sugar  to  taste. 
65 


June. 

4. — Stewed  Kidney  with  Macaroni. 

Take  3  kidneys,  skin  them,  remove  the  fat 
and  cut  into  thin  slices,  season  with  salt, 
cayenne,  and  minced  herbs ;  fry  on  both  sides 
in  butter,  then  stew  in  y2  a  pt.  of  gravy 
flavored  with  tomatoes.  Turn  in  a  dish  and 
cover  the  top  with  2  ozs.  of  boiled  macaroni ; 
sprinkle  some  Parmesan  cheese  over  the  top 
and  brown. 

5.— Hot  Ham  Sandwiches. 

Spread  bread  cut  for  sandwiches  with 
chopped  ham,  season  with  a  little  made 
mustard  and  press  together  in  pairs.  Beat 
an  egg,  add  yz  a  cup  of  rich  milk,  and  in 
the  mixture  soak  the  sandwiches  a  few  mo- 
ments. Heat  a  tablespoonful  of  butter,  and 
in  this  brown  the  sandwiches,  first  on  one 
side  and  then  on  the  other.  Drain  on  soft 
paper  and  serve  at  once. — Janet  M.  Hill,  in 
"  Boston  Cooking  School  Magazine." 

6. — Friars'  Eggs. 

Cook  y$  of  a  cupful  of  stale  bread-crumbs 

in  y$  of  a  cupful  of  milk  to  a  smooth  paste. 

Add  to  it  I  cup  lean  ham,  chopped  fine,  i 

teaspoonful  made  mustard,  ^  a  saltspoonfu) 

66 


June. 

cayenne  pepper,  and  mix  smooth  with  i  raw 
egg.  Remove  the  shells  from  6  hard-boiled 
eggs,  and  cover  them  with  this  mixture. 
Fry  in  hot  fat  until  brown,  drain,  and  serve 
hot  or  cold  on  a  bed  of  parsley. 

7. — Lobster  in  a  Chafing  Dish. 
Cut  a  small  boiled  lobster  into  small 
pieces,  pour  over  them  four  tablespoon fuls 
of  lemon  juice,  add  salt  and  pepper,  and  mix 
well.  Melt  2  tablespoon  fuls  of  butter  in  the 
chafing  dish,  add  the  lobster  and  serve  hot. 

8. — Asparagus  a  1'Indienne. 
Make  a  curry  sauce  as  in  curried  maca- 
roni, and  heat  in  it  a  cup  of  asparagus  tips. 
Serve  with  sippets  of  toast. — Janet  M.  Hill, 
in  "Boston  Cooking  School  Magazine." 

9.— Chicken  Short-cake. 
Mix  2  teaspoonfuls  of  baking  powder  with 
i  pt.  of  flour.  Rub  it  into  a  half  cup  of 
butter,  add  i  cup  of  sweet  milk.  Bake 
quickly.  Have  prepared  nice  pieces  of  cold 
chicken,  heat  with  gravy  or  a  little  soup 
stock,  season  well.  Add  some  chopped 
parsley,  pour  over  the  short-cake  and  serve 
at  once. 

67 


June, 

10. — Newport  Tea  Cakes. 
Sift  together  3  cups  of  sifted  flour  and  a 
teaspoonful  of  salt.  Beat  the  yolks  of  three 
eggs  until  very  light,  add  i  pt.  of  milk  and 
stir  into  the  dry  ingredients.  Then  beat  the 
whites  of  three  eggs,  beaten  dry.  Bake  in 
small  buttered  tins  in  a  very  hot  oven. — 
Janet  M.  Hill,  in  "  Boston  Cooking  School 
Magazine." 

XL— Veal  and  Tomato  Salad. 
Take  thick  slices  of  cold  veal  and  remove 
all  the  fat.     Cut  into  dice,  chop  up  tomatoes 
in  the  same  sized  pieces.     Mix  well  and 
cover  with  mayonnaise. 

12. — Fried  Lobster. 
Take  the  meat  out  of  a  boiled  lobster  in 
large  pieces.     Dip  each  piece  in  egg,  then  in 
bread-crumbs.     Fry  in  deep,  hot  fat.     Serve 
with  tartar  sauce. 

13.— Crab  Salad. 

Boil  6  crabs,  pick  the  meat  out  carefully, 
arrange  a  head  of  lettuce  on  a  round  platter. 
Put  the  crab  meat  in  the  centre,  cover  with 
mayonnaise  dressing. 

68 


June. 

14. — Tongue  Toast. 
Mince  cold  boiled  tongue  fine ;  mix  it  well 
with  cream  and  to  every  ^  pint  of  the  mix- 
ture allow  the  well-beaten  yolks  of  2  eggs ; 
place  over  the  fire  and  let  it  simmer  a  few 
minutes.  Serve  on  hot  buttered  toast. 

15. — Spanish  Potatoes. 
Take  two  cups  of  mashed  potato,  form 
into  balls,  dip  them  into  beaten  egg,  then 
into  bread  crumbs ;  fry  in  deep  fat,  stick  a 
piece  of  the  green  stem  of  parsley  into  each 
one. 

16 — Fried  Corn-Meal  Gems. 
Pour  i  pt.  of  boiling  water  on  i  pt.  of 
corn-meal,  add  i  teaspoonful  of  salt  and  i 
heaping  tablespoonful  of  sugar.  Beat  well 
and  set  away  until  morning  in  a  cool  place. 
When  ready  to  use  add  2  well-beaten  eggs 
and  i  heaping  tablespoonful  of  flour.  Drop 
by  spoonful  into  boiling  fat.  Cook  ten  min- 
utes. 

17.— Scotch  Eggs. 

Boil  6  eggs  for  20  minutes,  take  the  shell 
off,  and  when  cold  cover  with  the  following : 
69 


June.  ; 

Cook  YZ  a  cupful  of  stale  bread  crumbs  and 
yz  a  cupful  of  milk  together  until  a  smooth 
paste.  Add  i  cupful  of  cooked  lean  ham 
chopped  very  fine,  salt  and  pepper,  and  i 
beaten  egg.  Mix  well  and  cover  the  hard 
boiled  eggs  with  it.  Fry  in  a  frying  basket 
in  boiling  lard  for  a  minute. 

18. — Curried  Lobster. 
Into  a  saucepan  put  the  meat  from  a  boiled 
lobster  (broken  into  small  pieces)  and  ^4  & 
cup  of  gravy  and  y2  a  cup  of  cream  or  milk, 
and  half  a  blade  of  mace.  Mix  2  teaspoon  - 
fuls  of  curry  powder  with  one  teaspoonful  of 
flour  and  i  oz.  of  butter;  add  this  to  the 
lobster  and  simmer  for  y2  hour.  After  it  is 
done  add  a  squeeze  of  lemon  juice  and  a  lit- 
tle salt.  Serve  hot. 

19. — Parmesan  Fritters. 

Boil  together  ^  of  a  cup  of  water  and  2 

ozs.  of  butter,  then  shake  in  2  ozs.  of  flour, 

stirring  all  the  time ;  it  must  be  well  cooked. 

Add  2  ozs.  of  grated  Parmesan  cheese,  salt 

and  cayenne,  stir  well  and  mix  in  by  degrees 

2  well-beaten  eggs.     Drop  this  mixture  by 

the  spoonful  into  hot  boiling  fat  and  fry  a 

golden  brown  and  serve  at  once. 

70 


June. 

20. — Walnut  Salad,  No.  2. 

Crack  y2  a  pound  of  English  walnuts  very 
carefully,  to  keep  them  in  halves,  make  little 
balls  of  cream  cheese  and  put  half  a  walnut 
on  each  side  (like  the  cream  walnut  candy) 
lay  them  on  lettuce  leaves,  pour  a  French 
dressing  over  and  serve  with  hot  toasted 
crackers. 

21. — Benton  Beef. 

Mix  i  tablespoonful  of  grated  horse  radish, 
i  teaspoonful  of  made  mustard,  i  teaspoon- 
ful  of  sugar,  4  tablespoonfuls  of  vinegar; 
pour  over  slices  of  hot  roast  or  broiled  beef. 

22. — Rice  Border  with  Creamed  Fish. 

Put  one  cupful  of  rice  on  to  boil  in  3  cup- 
fuls  of  water.  When  it  has  been  boiling  for 
half  an  hour,  add  2  tablespoonfuls  of  butter 
and  a  teaspoonful  of  salt.  Let  it  just  simmer 
for  an  hour.  Mash  it  fine  with  a  spoon  and 
add  2  well-beaten  eggs,  and  stir  for  5  minutes. 
Butter  a  border  mould  and  fill  with  the  rice. 
Put  in  the  oven  for  a  few  minutes.  Turn  out 
on  a  hot  dish  and  fill  the  centre  with  creamed 
fish. 

71 


June. 

23.— Wigs. 

A  Ib.  of  flour,  ^  of  a  Ib.  of  butter,  2  ozs. 
of  sugar,  3  eggs,  y2  a  pint  of  milk,  */2  a  gill  of 
yeast.  Melt  the  butter  and  sugar  in  the  milk 
and  mix  several  hours  before  baking.  Bake 
in  muffin  rings. 

24. — Orange  Marmalade  Sandwiches. 
Spread  orange  marmalade  on  buttered 
bread.  Put  four  slices  on  top  of  each  other. 
Put  under  a  weight  and  when  well  pressed 
trim  off  the  crusts  and  cut  down  in  thin 
slices  so  they  will  look  like  jelly  cake. 

25. — Fish  Salad. 

Take  cold  baked  or  boiled  fish.  Pick  into 
small  pieces.  Cover  with  mayonnaise  dress- 
ing. Garnish  with  sliced  cucumber  and 
serve. 

26. — Creme  de  Fromage. 
Take  2  tablespoonfuls  of  grated  Parmesan 
cheese  and  2  scant  ones  of  cream,  a  little 
cayenne  and  salt.     Mix  into  a  smooth  cream 
and  spread  on  rounds  of  thin  puff  paste; 
double  it  over,  press  the  edges  well  together, 
dip  them  in  egg  and  chopped  vermicelli ;  fry 
in  boiling  fat.     Serve  very  hot. 
72 


June. 

27. — Cauliflower  au  Gratin. 
Boil  a  cauliflower,  drain  well  and  put  it  on 
a  round  platter.  Make  the  sauce.  Melt  i 
oz.  of  butter,  add  i  oz.  of  flour  and  a  cupful 
of  milk,  and  boil ;  sprinkle  in  2  ozs.  of  grated 
Parmesan  cheese,  cayenne  and  salt  to  taste. 
Press  the  cauliflower  together,  pour  the  sauce 
over,  sprinkle  a  little  more  cheese  on  top  and 
put  into  the  oven  to  brown. 

28. — Franklin  Eggs. 

Take  out  the  yolks  from  four  hard  boiled 
eggs.  Pass  them  and  8  olives  and  4  red 
chillies  through  a  wire  sieve ;  add  a  little 
salt.  Put  this  paste  back  into  the  whites  of 
the  eggs  which  have  been  cut  lengthwise. 
Serve  on  fried  bread  ;  hot  or  cold.  ' 

29. — Savory  Tomatoes. 

Take  three  large  tomatoes  and  cut  them  in 
halves,  take  out  the  insides  and  mix  thor- 
oughly with  two  tablespoonfuls  of  bread 
crumbs,  i  tablespoonful  of  grated  cheese,  a 
gill  of  cream,  J^  a  teaspoonful  of  sugar,  salt 
and  cayenne  to  taste.  Fill  the  tomatoes  with 
this  and  on  top  of  each  piece  put  a  thin  slice 
73 


June. 

of  bacon.  Put  into  the  oven  to  cook  and 
when  the  bacon  is  done,  serve  each  one  on  a 
thin  slice  of  toast. 

30. — Rhubarb  Puffs. 

One  cupful  of  finely-chopped  rhubarb,  i 
cupful  of  sugar,  2  tablespoon fu Is  of  butter,  i 
teaspoonful  of  baking  powder,  ^  of  a  cupful 
of  milk,  2  eggs,  sufficient  flour  to  make  a 
thick  batter;  cream  the  butter  and  sugar, 
add  the  well-beaten  eggs,  the  milk,  flour, 
rhubarb  and  baking  powder.  Half  fill  well- 
greased  cups  and  steam  ^  an  hour. 

SAUCE. — Cream  together  ^  a  cup  each  of 
butter  and  powdered  sugar,  then  add  by  de- 
grees one  beaten  egg,  beating  until  perfectly 
smooth.  The  last  thing  before  serving  stir 
in  3  tablespoon fuls  of  boiling  water. — "  Table 
Talk,"  Phila. 


74 


JULY. 


i.— Cherry  Salad. 

Take  large  ripe  cherries,  stone  them  and 
lay  them  on  young  lettuce  leaves.  Sprinkle 
over  them  finely  chopped  blanched  nuts,  al- 
monds or  English  walnuts.  For  the  dressing 
use  2  tablespoonfuls  each  of  lemon  and 
orange  juice. 

2. — Italian  Asparagus. 
Boil  i  bunch  of  asparagus,  when  cooked 
lay  one  layer  of  the  tender  part  in  a  baking 
dish,  sprinkle  over  grated  cheese,  then  an- 
other layer  of  asparagus,  so  on  until  the  dish 
is  full.  Pour  over  this  2  tablespoonfuls  of 
melted  butter,  a  little  onion  juice.  Cover 
with  a  layer  of  fine  dried  bread  crumbs. 
Bake  a  light  brown. 

3 — Cherry  Fritters. 

Remove  the  stems  and  stones  from  some 
75 


July. 

ripe  cherries.  Roll  each  one  in  the  white  of 
an  egg,  beaten  with  a  tablespoonful  of  water ; 
then  in  chopped  blanched  almonds;  dip 
them  one  by  one  in  a  thick  fritter  batter,  ar- 
range in  a  frying  basket  and  plunge  into  very 
hot  fat.  When  brown,  remove,  drain  on 
blotting  paper  and  serve  on  a  folded  napkin. 
-"  Table  Talk/'  Phila. 

4. — Tomato  Ice  Salad. 
Into  a  saucepan  put  i  white  onion  sliced, 
and  i  qt.  of  sliced  tomatoes,  ^  of  a  green 
pepper,  i  sprig  of  parsley,  4  cloves  and  a 
teaspoonfui  of  sugar,  salt  and  pepper  to  taste. 
Cook  all  together  until  the  onion  is  tender. 
Then  strain  through  a  fine  sieve  to  remove 
all  the  seeds.  Let  it  cool,  then  pour  into  a 
mould  and  freeze.  Serve  on  lettuce  leaves, 
with  mayonnaise  dressing. 

5.— Calf 's  Brains  on  Toast. 

Boil  the  brains  of  a  calf,  and  chop  them 
up  with  2  ozs.  of  ham,  2  gills  of  cream,  salt 
and  cayenne.  Serve  on  fried  toast  with  fried 
bread  crumbs  on  top  of  each. 

6. — Ham  and  Asparagus. 
Take  equal  quantities  of  cooked  asparagus, 
76 


July. 

cut  into  bits,  and  cold  cooked  ham  cut  into 
small  cubes.  For  each  cup  of  material  make 
a  sauce  of  2  tablespoonfuls  each  of  butter 
and  flour,  a  cup  of  the  liquid  in  which  the 
asparagus  was  cooked,  a  teaspoonful  of  lemon 
juice  with  salt  and  nutmeg  to  taste.  Add  2 
beaten  eggs,  also  the  ham  and  asparagus. 
Turn  into  small  buttered  cups,  cover  the  tops 
with  buttered  cracker  crumbs  and  bake  in 
the  oven  until  a  golden  brown. — Janet  M. 
Hill,  in  "  Boston  Cooking  School  Magazine." 

7. — Strawberry  Jelly. 
Soak  y2  box  of  gelatine  in  y2  a  cupful  of 
cold  water  until  soft.  Add  ^  a  cupful  of 
boiling  water.  Crush  i  qt.  of  strawberries 
and  strain  out  the  juice.  Add  to  it  i  cupful 
of  sugar  and  the  juice  of  i  lemon.  Add 
this  syrup  to  the  hot  gelatine.  Strain  through 
a  flannel  bag  and  mould  in  a  porcelain  dish. 
Serve  with  whipped  cream. — From  "  Good 
Housekeeping." 

8.— Spring  Salad. 

Arrange  lettuce  leaves  on  a  round  platter, 
pile  neatly  in  the  centre  a  dozen  red  radishes 
sliced  thin  with  the  red  peel  left  on.  Around 

77 


July. 

these  a  row  of  sliced  hard  boiled  eggs,  then 
a  row  of  sliced  cold  boiled  beets;  pour  a 
French  dressing  over  all. 

9. — Normandy  Shrimps. 
Shell  i  pt.  of  shrimps.  Into  a  stewpan 
put  one  oz.  of  butter  and  when  melted  add  i 
tablespoonful  of  ground  rice,  and  ^  a  pt.  of 
milk.  Stir  until  smooth,  then  add  the 
shrimps.  When  boiling  hot  pour  over  toast 
and  serve. 

10. — Sardine  Sandwiches. 
Take  half  a  box  of  sardines,  remove  the 
bones  and  skin,  mash  to  a  paste,  spread  on 
buttered  bread.  Squeeze  a  little  lemon  juice 
on  each.  Put  two  together  and  serve  with 
dressed  lettuce. 

ii. — Shredded  Wheat  Biscuit  and 
Apples. 

Wash,  pare  and  cook  in  three  cups  of 
water,  6  apples,  until  tender.  Dip  the  tops 
of  6  shredded  wheat  biscuits  in  i  pt.  of  milk, 
strain  them  and  shape  into  6  cups.  When 
the  apples  are  tender  remove  to  a  colander  to 
drain,  then  put  one  in  each  of  the  shredded 
78 


July. 

wheat  cups.  Add  to  the  water  in  which  the 
apples  were  cooked  i  cup  of  sugar  and  ^ 
box  of  pink  gelatine  which  has  previously 
been  soaked  in  %  cup  of  cold  water,  and  the 
grated  rind  and  juice  of  a  lemon ;  let  cook 
until  reduced  one  third.  Turn  this  mixture 
over  the  apples  until  the  cups  are  filled. 
When  cold  turn  out  and  serve  with  cream. 

12. — Guava  and  Cheese  Sandwiches. 

Butter  twelve  slices  of  bread ;  spread  six  of 
them  with  guava  jelly  and  the  other  six  with 
cream  cheese.  Put  a  guava  and  a  cream 
cheese  together.  Press  them  and  trim  the 
edges. 

13. — Veal  Loaf. 

Chop  fine,  3^  Ibs.  of  veal  and  i  Ib.  of 
fat  pork.  Mix  well  with  4  soda  crackers 
rolled  fine,  3  well-beaten  eggs,  i  tablespoon- 
ful  of  salt,  i  oz.  of  pepper,  i  nutmeg  and  a 
small  piece  of  butter.  Make  it  into  a  loaf, 
and  bake  without  water.  Quick  heat  at 
first.  A  little  grated  lemon  peel  is  an  im- 
provement. 

14. — Fig  Sandwiches. 
Cook    twelve    figs   in   as   little   water  as 
79 


July. 

possible.  When  tender  drain  dry.  Chop 
the  figs  fine,  spread  on  slices  of  buttered 
bread.  Put  two  together.  Press  them  and 
trim. 

15. — Fried  Green  Tomatoes. 

Slice  green  tomatoes  in  thin  slices,  roll  in 
flour.  Heat  and  butter  the  griddle,  fry  the 
slices  on  it  and  when  cooked  sprinkle  with 
powdered  sugar.  Serve  with  fish. 

16. — Okra  and  Corn  Fricassee. 

In  a  skillet  melt  and  heat  ^  of  a  cupful 
of  lard  or  bacon  fat.  When  smoking  turn 
in  i  pt.  of  sliced  okra  and  stir  occasionally 
until  it  begins  to  color.  Add  three  cupfuls 
of  sliced  raw  corn  and  when  it  is  lightly 
browned  pour  off  nearly  all  the  fat.  Dredge 
in  i  tablespoonful  of  flour,  stir  until  it  is  ab- 
sorbed, then  add  y$  of  a  cupful  of  milk  and 
stir  occasionally  for  15  minutes,  seasoning 
to  taste.— From  "  Table  Talk,"  Phila. 

17. — Boiled  Cucumber  Salad. 
For  those  who  cannot  eat  raw  cucumbers 
a  very  nice   salad  is  made  by  peeling  and 
then   boiling   until   tender,   the   cucumbers. 


July. 

When  icy  cold  slice  thin,  lay  the  slices  on 
lettuce  leaves  and  pour  a  mayonnaise  dress- 
ing over.  Garnish  with  a  few  round,  red 
radishes. 

18.— Frozen  Pudding. 

A  quart  of  milk,  i  tablespoonful  gelatine 
dissolved  in  a  little  of  the  milk,  4  eggs,  a 
pinch  of  salt,  a  cup  of  sugar,  a  wine-glass  of 
wine,  a  Ib.  of  English  walnuts  and  a  Ib.  of 
figs ;  make  a  custard  of  the  milk  and  eggs 
and  the  gelatine,  strain  into  a  bowl  and 
freeze.  Vanilla  may  be  used  instead  of 
wine. 

19. — Lobster  Salad. 

Pick  the  meat  from  a  boiled  lobster,  break 
up  into  small  pieces,  mix  with  a  French 
dressing,  pile  neatly  on  lettuce  leaves,  and 
cover  over  with  mayonnaise  dressing. 

20. — Strawberry  Puffs. 

Mix  well  i  pt.  of  flour,  2  level  teaspoon- 

fuls    of    baking    powder   and   a   little   salt. 

Make  into  a  soft  dough  with  milk,  about  i 

cupful.     Put  a  spoonful  of  the  dough   into 

well-greased  cups,  then  a  spoonful  of  straw- 

81 


July. 

berries,  then  another  of  dough.  Steam  for 
20  minutes.  Turn  out  onto  a  platter  and 
serve  with  strawberry  sauce. 

SAUCE. — Cream  2  tablespoonfuls  of  butter, 
add  gradually  i  cupful  of  powdered  sugar 
and  a  little  lemon  juice.  Beat  in  as  many 
crushed  berries  as  the  mixture  will  hold  and 
serve  cold  or  melt  over  hot  water  and  serve 
hot. — From  "Good  Housekeeping." 

21. — Mushroom  Toasts. 
Fry  rounds  of  bread  crisp,  and  cover  with 
the  following :  Mince  1 2  large  mushrooms 
fine,  add  pepper  and  salt,  ^  a  gill  of  cream 
and  stew  until  tender.  When  cooked  heap 
the  mushrooms  high  on  the  rounds  of  toast ; 
sprinkle  Parmesan  cheese  over  each,  brown 
and  serve  very  hot. 

22. — Dutch  Sauce  and  Cold  Meat. 

Beat  up  the  white  of  an  egg,  with  salt  and 
pepper,  a  spoonful  of  chopped  parsley,  a 
small  onion  and  a  teaspoonful  of  olive  oil. 
Beat  well  and  add  a  spoonful  of  tarragon 
vinegar.  Serve  with  cold  meat. 

23. — Cream  of  Chicken  Sandwiches. 
Take     ^     a    cupful    of    finely-chopped 
82 


July. 

chicken  and  pound  it  fine.  Dissolve  a  tea- 
spoonful  of  gelatine  in  2  tablespoonfuls  of 
cold  water.  Whip  ^  a  pt.  of  cream  to  a 
stiff  froth.  Add  the  liquid  gelatine  to  the 
chicken ;  season  with  salt  and  a  teaspoonful 
of  grated  horse  radish  (if  liked).  Stir  until  it 
begins  to  thicken,  add  the  whipped  cream  a 
little  at  a  time,  and  stand  away  until  very 
cold.  Cut  bread  into  fancy  slices  and  spread 
with  the  mixture. 

24. — Cauliflower  with  Cheese. 
Boil  a  cauliflower  whole,   pour  a  white 
sauce    over    it.      Cover    this    with    grated 
cheese,  and  place  in  the  oven  and  brown. 

25. — Cucumber  and  Lobster  Salad. 

Cut  a  slice  off  the  cucumbers  lengthwise, 
scoop  them  out,  fill  with  boiled  lobster  meat. 
Arrange  the  lobster  claws  across  the  top. 
Ornament  with  mayonnaise  dressing. 

26. — Horseshoe  Cakes. 

Beat  together   very  light   ^   of  a  Ib.  of 

sugar  and  the  same  of  butter,  add  4  eggs 

and  mix  in  i^  Ibs.  of  flour.     Mix  %  of  a 

Ib.  of  sugar  and  flour  together,  and  lay  in  on 

83 


July. 

the  bread  board.  Take  a  small  spoonful  of 
the  mixture  and  roll  it  with  a  broad-blade 
knife  in  the  flour  and  sugar.  When  rolled  to 
the  right  length  lay  on  tin  sheet  in  the  form 
of  a  horseshoe  and  bake. 

27. — Lettuce  Sandwiches. 
Wash  and  dry  the  young  and  tender  leaves 
of  a  head  of  lettuce.  Butter  slices  of  graham 
bread,  spread  with  a  thick  layer  of  mayon- 
naise dressing,  lay  lettuce  leaves  between  two 
slices. 

28. — Sally  Lunn. 

Heat  i  pt.  of  milk  blood  warm,  add  3 
tablespoon fuls  of  butter,  melted,  2  well- 
beaten  eggs,  and  y^  a  yeast  cake  dissolved  in 
3  tablespoonfuls  of  cold  water.  Pour  grad- 
ually on  the  flour  and  beat  into  a  smooth 
batter ;  then  add  i  teaspoonful  of  salt  and  2 
tablespoonfuls  of  sugar.  Butter  baking  pans 
and  pour  half  full.  Let  it  rise  for  2  hours  in 
a  warm  place.  Bake  y2  an  hour. 

29. — Lobster  Fritanella. 

Take  half  a  loaf  of  stale  bread,  crumb,  and 

84 


July. 

soak  in  cold  water.  When  soaked,  squeeze 
dry  in  a  cloth.  Chop  a  very  little  onion 
fine,  add  two  tablespoonfuls  of  butter ;  stir 
together  over  the  fire  until  a  good  brown ; 
add  the  bread ;  stir  well ;  put  into  this  the 
chopped  meat  of  a  large  lobster;  salt,  cay- 
enne and  nutmeg.  When  very  hot,  add  the 
yolks  of  two  eggs ;  stir  hard,  and  then  turn 
out  to  cool.  When  quite  cold,  form  into 
rolls  with  a  little  flour ;  egg  and  bread-crumb 
them  and  fry. 

30. — Frenchman's  Pie. 

Boil  ij^  Ibs.  of  calfs  liver ;  when  cold  put 
it  through  the  chopping  machine  twice,  put 
it  in  a  mortar  with  cayenne  pepper,  salt, 
nutmeg,  mace  and  black  pepper  to  taste. 
Line  a  china  mould  with  very  thin  slices  of 
fat  bacon,  then  put  a  layer  of  cooked  veal  or 
chicken,  cut  in  very  thin  slices,  next  a  layer 
of  the  pounded  liver,  and  so  on  until  the 
mould  is  full.  Pour  in  a  pint  of  good  gravy 
or  stock  in  which  i^  ozs.  of  gelatine  has 
been  melted.  Bake  in  a  moderate  oven  for 
two  hours.  When  quite  cold,  turn  out  on  a 
platter. 

85 


July. 

31. — Scalloped  Corn. 

Cut  corn  from  the  cob,  spread  a  layer  in  a 
baking  dish,  season,  put  on  a  layer  of  sliced 
tomatoes,  season,  and  so  on  with  alternate 
layers  until  the  dish  is  nearly  full ;  then  fill 
the  dish  with  rich  milk  in  which  dissolve  a 
little  soda  and  bake  an  hour. 


AUGUST. 


x. — Mock  Crabs. 

Cook  a  teaspoonful  of  finely  chopped  onion 
in  2^2  tablespoon  fuls  of  butter  in  the  blazer 
of  a  chafing  dish  5  minutes.  Add  4  table- 
spoonfuls  of  flour,  and  when  blended  with 
the  butter,  stir  in  J^  of  a  cup  of  milk. 
When  the  mixture  boils,  add  i  cup  of  koru- 
let,  i%  teaspoonfuls  of  Worcestershire  sauce, 
y$  of  a  teaspoonful  of  mustard,  ^  of  a  tea- 
spoonful  of  paprika,  and  a  few  grains  of  cay- 
enne. When  again  boiling,  set  over  hot 
water  and  stir  in  i  beaten  egg.  Serve  on 
thin  crackers. — Janet  M.  Hill,  in  "Boston 
Cooking  School  Magazine." 

2 — Rice  Waffles. 

Warm  i^  cups  of  boiled  rice  in  a  pt.  of 
milk;  stir  in  a  pint  of  cold  milk,  add  an 
egg,  a  little  salt,  and  flour  enough  to  make  a 
thin  batter.  Bake  in  waffle  irons  well  but- 
tered. 

87 


\ 


August. 

3. — Chicola. 

Cut  or  grate  3  ears  of  corn,  add  a  large 
piece  of  butter,  and  the  yolk  of  one  egg,  well 
beaten.  Cut  the  outside  of  a  green  pepper 
into  small  pieces.  Stir  all  well  together, 
bake  y2  an  hour,  or  until  brown. 

4. — Buttered  Shrimps. 

Shell  some  shrimps  and  put  them  in  a 
saucepan  with  a  little  butter,  a  seasoning  of 
salt  and  pepper  and  stir  over  the  fire  until 
hot.  Fry  some  thin  pieces  of  bread  in  butter 
or  lard.  Drain,  place  them  on  a  hot  platter, 
pile  the  buttered  shrimps  on  top  and  serve. 

5. — Lobster  Sandwiches. 

Pick  fine  the  meat  of  a  boiled  lobster,  mix 
well  with  mayonnaise  dressing.  Butter  slices 
of  white  bread.  Lay  a  small  lettuce  leaf  on 
each  and  the  lobster  on  that ;  put  a  slice  of 
plain  bread  and  butter  on  top  ;  press  together ; 
trim  off  the  crust. 

6.— Potato  Border  with  Meat  Filling. 

Pare,  boil  and  mash  6  potatoes,  add  i 
tablespoonful  of  butter,  salt  and  pepper  and 

88 


August. 

2  well-beaten  eggs.  Butter  a  border  mould 
and  pack  the  potato  in  it.  Let  this  stand 
for  fifteen  minutes,  then  turn  out  on  a  dish 
and  brush  over  with  a  well- beaten  egg. 
Brown  in  the  oven  and  fill  with  any  kind  of 
meat  cut  into  blocks  and  seasoned  well ;  cook 
in  either  a  white  or  brown  sauce. 

7.— Cold  Slaw. 

Cut  the  centre  of  a  cabbage  very  fine.  Put 
2  tablespoonfuls  of  vinegar  on  to  boil,  beat  2 
eggs  light,  add  to  them  y2  a  cup  of  sour  cream 
or  milk,  a  tablespoonful  of  butter.  Pour  the 
boiling  vinegar  on  to  these.  Stir  over  the 
fire  until  boiling  hot,  add  salt  and  pepper 
and  pour  over  the  cabbage.  Serve  cold. 

8. — Cucumber  Salad. 
Peal  and  slice  3  cucumbers ;  leave  them  in 
ice  water    until   wanted,   then    cover  with 
French  dressing. 

9. — Corn  Pudding. 

One  pint  of  uncooked  green  corn  either 
grated  or  cut  from  the  cob,  2  tablespoonfuls 
of  flour,  pint  of  milk,  three  eggs,  three  table- 
spoonfuls  of  melted  butter,  i  teaspoonful  of 
89 


August. 

salt  and  ^  of  a  teaspoonful  of  pepper. 
Bake  in  a  moderate  oven  until  firm  in  the 
centre. 

io.— Savory  Trifles. 
Mince  fine  2  ozs.  of  cold  game  or  chicken 
with   12  pickled  mushrooms  and  a  gill  of 
cream ;  season  with  salt  and  pepper.     Serve 
on  slices  of  fried  bread. 

ii. — Corn  Chowder. 

Pare  and  slice  4  potatoes  and  2  onions. 
Cut  YZ  a  pound  of  bacon  into  small  pieces. 
Fry  the  bacon  and  onion  until  a  light  brown. 
Into  a  saucepan  put  the  potatoes,  i  qt.  of 
grated  corn,  the  bacon  and  seasoning.  Put 
these  in,  in  layers,  potatoes,  bacon,  corn,  and 
continue  in  that  way  until  all  is  used.  Now 
add  Y*  a  pint  of  boilirtg  water  and  let  sim- 
mer for  Y*  an  hour.  Add  i  pint  of  hot 
milk.  Thicken  with  i  tablespoonful  of  but- 
ter and  2  of  flour  rubbed  smooth.  Add  6 
broken  water  crackers.  The  last  thing  add 
the  beaten  yolk  of  an  egg  and  serve  at  once. 

12. — Cauliflower  Salad. 
Save  part  of  a  boiled  cauliflower  and  cover 
90 


August. 

with  mayonnaise,  arrange  on  lettuce  leaves 
and  serve. 


13.  —  Corn  Omelet. 
Grate  12  ears  of  green  corn,  add  i  cup 
sweet  milk,  a  tablespoonful  of  sugar,  salt  and 
pepper  to  taste,  and  the  yolks  of  4  well-beaten 
eggs.  Beat  the  whites  and  stir  in  the  last 
thing,  put  bits  of  butter  on  top  and  bake  a 
rich  brown. 

14.—  Pea-pod  Soup. 

Wash  the  peas  before  shelling,  and  save 
the  pods.  Cover  the  pods  with  as  little  water 
as  will  cover  them,  let  boil  until  tender,  strain 
all  and  press  through  a  colander.  Add  to 
this  (water  and  pods)  a  pint  of  milk  and  a 
thickening  of  2  tablespoonfuls  of  flour  and  2 
of  butter,  a  teaspoonful  of  sugar,  salt  and 
pepper  to  taste.  Stir  and  cook  until  thick- 
ened. Serve  with  croutons. 

15.  —  Salade  a  la  Russe. 

A  boiled  carrot,  a  boiled  turnip,  two  boiled 

potatoes,  a  head  of  celery,  a  boiled  beet,  four 

olives,  four  anchovies,  yolks  of  two  eggs,  a 

tablespoonful  of  vinegar,  a  teaspoonful   of 

91 


August. 

tarragon  vinegar,  one  teaspoon ful  of  salt,  y2 
of  pepper.  Put  the  eggs  into  a  bowl,  and 
drip  salad  oil  slowly  over  them  and  beat  to  a 
cream ;  add  the  vinegars,  pepper  and  salt. 
Cut  the  vegetables  into  small  dice  and  pour 
the  dressing  over. 

16. — Shrewsbury  Cakes. 

Sift  a  Ib.  of  sugar,  some  cinnamon  and  a  nut- 
meg into  3  Ibs.  of  flour ;  add  a  little  rose  wa- 
ter, and  3  eggs  beaten  light  and  mix  well  with 
the  flour ;  then  pour  into  it  as  much  melted 
butter  as  will  make  it  a  good  thickness  to  roll 
out.  Mould  it  well,  roll  thin  and  cut  it  into 
shapes.  Bake  on  tin  sheets. 

17. — Potato  Salad. 

Slice  cold  boiled  potatoes.  Rub  a  bowl 
with  garlic ;  put  in  the  potatoes  ;  add  half  a 
pint  of  finely  chopped  small  onions,  a  table- 
spoonful  of  finely  chopped  parsley,  a  teaspoon  - 
ful  each  of  salt  and  pepper.  Mix  a  teacup- 
ful  of  chicken  broth,  four  tablespoonfuls  each 
of  oil  and  vinegar,  and  toss  up  lightly  with 
the  potatoes,  so  as  to  break  them  as  little  as 
possible.  Serve  on  lettuce  leaves  and  garnish 
92 


August. 

with  slices  of  beets  cut  in  shapes  or  hard 
boiled  eggs  sliced. 

18.— Fricadelles. 

Chop  fine  some  cold  cooked  beef  and  a 
slice  of  onion ;  season  with  salt  and  pepper,  a 
little  lemon  juice  and  parsley,  add  %  as  much 
boiled  rice  or  bread  crumbs  as  there  is  meat ; 
add  i  beaten  egg  and  sufficient  water  to 
make  a  paste.  Form  into  balls  and  fry  in 
deep  fat. 

19. — Eggs  Stuffed  with  Sardines. 
Skin  and  bone  a  small  box  of  sardines, 
chop  fine  6  hard  boiled  yolks  of  eggs,  a  little 
chopped  parsley,  salt,  pepper  and  a  table- 
spoonful  of  butter,  rub  all  to  a  paste  and  fill 
in  the  cavities  of  the  white  of  eggs.  Garnish 
with  watercress.  Serve  cold. 

20. — Ham  Sandwich. 

Toast  saltine  biscuit,  butter  and  spread 
with  potted  ham.  Put  two  together,  serve 
hot. 

21. — Laplander  Cakes. 

One  pt.  of  milk,  i  pt.  of  flour,  2  eggs  well 
beaten,  a  tablespoonful  of  butter,  a  pinch  of 
93 


August. 

salt,    a  tablespoon ful  of  sugar.     Have  the 
pans  very  hot  before  filling. 

22. — Ham  Canapes. 
Cut  six  slices  of  bread  and  toast  to  a 
golden  brown.  Put  them  on  a  platter. 
Cover  each  piece  with  a  slice  of  lean  cooked 
ham,  spread  a  little  mustard  over  it,  then 
chopped  parsley  and  fine  bread  crumbs,  and 
a  little  Parmesan  cheese.  Place  in  a  hot 
oven  for  ten  minutes  and  serve. 

23. — Veal  Rissoles. 

Mince  a  few  slices  of  cold  veal  fine  and 
the  same  quantity  of  ham  or  bacon ;  add  one 
tablespoonful  of  minced  parsley  and  one  of 
herbs,  a  very  little  nutmeg,  cayenne  and  salt. 
Mix  into  a  paste  with  a  well-beaten  egg. 
Form  into  balls,  egg  and  bread  crumb  them 
and  fry  in  hot  fat. 

24. — Savory  Toast. 
Take  the  yolk  of  an  egg  and  beat  it  well, 
pour  into  it  stirring  all  the  time  a  dessert 
spoonful  of  Worcestershire  sauce,  a  teaspoon- 
ful  of  anchovy  sauce,  a  piece  of  butter  the 
size  of  a  walnut,   a  large  tablespoonful  of 
94 


August. 

finely  minced  meat  (fowl  is  better)  a  dash  of 
red  pepper,  salt  and  black  pepper  to  taste  and 
a  dash  of  nutmeg.  Mix  all  well  together 
until  it  becomes  a  paste.  Spread  it  on  slices 
of  toast,  place  it  in  the  oven  a  few  minutes 
and  serve  hot. 

25 — Scalloped  Tongue. 
Take  the  ends  and  poorer  parts  of  a  boiled 
tongue,  chop  quite  fine,  add  a  little  parsley, 
a  little  seasoning  of  salt  and  cayenne.  But- 
ter a  baking  dish.  Put  in  a  layer  of  bread 
crumbs,  a  layer  of  the  tongue ;  fill  the  dish  in 
this  way.  When  nearly  full  pour  over  the 
whole  J^  a  cup  of  stock.  Then  finish  with  a 
layer  of  bread  crumbs  and  bits  of  butter. 
Brown  in  the  oven. 

^  26. — Egg  Sandwiches. 
Butter  slices  of  graham  bread.  Put  4 
hard  boiled  eggs  through  a  sieve,  add  salt 
and  a  tablespoonful  of  cream  or  milk,  rub  to 
a  paste,  spread  on  the  bread,  put  two  slices 
together,  trim  neatly  and  serve  with  lettuce 
salad. 

-^        27. — Corn-meal  Puffs. 
Scald  4  tablespoonfuls  of  corn -meal  in  a 
95 


August. 

little  water.  While  hot,  stir  in  two  table- 
spoonfuls  of  butter.  When  cool,  add  2  eggs, 
well  beaten,  2  cups  of  milk,  8  tablespoonfuls 
of  wheat  flour  and  a  little  salt.  Bake  in  cups 
in  a  quick  oven. 

28.— Potted  Chicken. 
Take  the  good  meat  from  a  cold  roast  or 
boiled  chicken  and  to  every  Ib.  allow  %  of  a 
Ib.  of  butter,  i  teaspoonful  of  pounded  mace, 
and  YZ  a  small  grated  nutmeg;  salt  and 
pepper  to  taste.  Cut  the  meat  in  small 
pieces,  pound  it  well  with  the  butter,  sprinkle 
in  the  spices  gradually  and  keep  pounding 
until  reduced  to  a  paste.  Put  it  into  small 
jars  and  cover  with  clarified  butter  and  seal 
tight. 

29.— Chocolate  Cream. 

Beat  well  the  yolks  of  four  eggs,  put  them 
into  a  dish  with  3  ozs.  of  grated  chocolate, 
%  of  a  Ib.  of  sugar,  and  i  pt.  of  milk ;  stir 
these  well  and  pour  them  into  a  pitcher  set 
in  a  saucepan  of  boiling  water ;  stir  one  way 
carefully  but  do  not  let  boil  or  it  will  curdle. 
Strain  the  cream  through  a  sieve  into  a  dish 
and  add  i^  ozs.  of  gelatine  and  y2  a  pt.  of 


August. 

well  whipped  cream.     Pour  into  a  mould  and 
set  on  ice  until  ready  to  use. 

30.— Spanish  Buns. 
i^  Ibs.  of  flour,  i  Ib.  of  sugar,  y2  a  Ib. 
of  butter,  4  eggs,  a  teacup  of  cream  or  milk, 
warmed  sufficiently  to  melt  the  butter,  a 
tablespoonful  of  rose  water,  2  of  wine,  a 
grated  nutmeg.  Make  into  buns  and  bake. 

31. — Chicken  Salad. 
Cut  very  fine  the  good  parts  of  a  cold 
boiled  chicken  ;  chop  up  celery  in  the  pro- 
portion of  2/$  to  y$  of  chicken  and  mix  well. 
Let  it  stand  for  an  hour  or  two  with  a  French 
dressing  poured  over  it.  When  it  is  well 
soaked  up,  cover  with  a  mayonnaise  dressing 
and  garnish  with  celery  tops.  Serve  on  let- 
tuce leaves. 


SEPTEMBER. 


i. — Banana  Croquettes. 
Cut  3  bananas  into  2  inch  lengths,  roll 
lightly  in  fine  bread  crumbs  and  put  on  ice 
to  harden.  Fry  carefully  in  a  frying  basket 
in  deep  hot  fat.  Serve  with  hot  or  cold 
chicken. 

2. — Celery  au  Gratin. 
Cook  until  tender  a  large  bunch  of  celery 
cut  into  one  inch  lengths.  Drain,  return  to 
the  saucepan  and  cover  with  a  cupful  of 
white  sauce.  Season  with  salt  and  pepper 
and  chopped  parsley.  When  cold  butter  a 
baking  dish  and  cover  the  bottom  with 
crumbs.  When  the  celery  is  cold  add  to  it 
2  well  beaten  eggs.  Cover  with  crumbs  and 
bits  of  butter.  Bake  y2  an  hour. 

3 — Boiled  Partridge  with  Celery  Sauce. 
Dress  the  partridge  as  for  roasting,  make  a 


September. 

stuffing  with  i^  cup  of  bread  crumbs,  ^  cup 
of  chopped  celery  seasoned  with  a  little 
butter  and  celery  salt.  Cover  with  boiling 
water,  cook  until  tender.  Make  a  sauce 
with  i  tablespoonful  of  butter  in  which  fry  2 
tablespoonfuls  of  bread  crumbs,  J^  cup  of 
chopped  celery,  i  cup  milk,  salt  and  pepper. 
Let  this  boil  up  once. 

4. — Rice  and  Apples. 

Parboil  i  cup  of  rice  for  10  minuses  in 
boiling  water,  then  drain  and  rinse  with  cold 
water.  Return  to  a  saucepan  and  cover  with 
fresh  water,  add  ^  teaspoonful  salt,  i  table- 
spoonful  of  sugar.  Pare,  peel  and  chop  fine 
6  apples,  add  them  to  the  rice  and  cook  until 
done.  Serve  as  a  border  for  hot  or  cold 
slices  of  pork. 

5, — Moulded  Chopped  Meat. 

Take  any  kind  of  cold  meat,  chop  it  very 

fine.     Dissolve  ^  a  box  of  gelatine  in  y^  a 

cup  of  cold  water.     Slice  two  hard  boiled 

eggs,  wet  a  mould  and  lay  the  slices  of  egg 

in  the  bottom  and  on  the  sides,  then  put  in 

the  chopped   meat.     Dissolve  one   Anker's 

Bouillon  Capsule  in  i  cup  of  boiling  water. 

99 


September. 

When  dissolved  add  this  to  the  gelatine,  stir 
well  and  pour  over  the  meat. 

6. — Curry  Sandwiches. 
Make  a  paste  with  four  hard  boiled  eggs, 
a  tablespoon ful  of  stock  and  a  teaspoonful  of 
curry  powder.     Spread  on  slices  of  buttered 
bread.     Put  two  together  and  serve. 

7.— Pickled  Salmon. 
After  the  fish  has  been  boiled  and  drained 
add  the  following  sauce :  Take  equal  quan- 
tities of  water  in  which  the  fish  was  boiled 
and  vinegar.  Add  a  few  pepper  corns,  a 
little  mace,  a  very  little  allspice ;  boil  for  a 
few  minutes  and  pour  over  the  fish. 

8. — Boston  Cookies. 
Cream  one  cup  of  butter,  add  gradually 
ij£  of  sugar  and  3  eggs  well  beaten.  Add 
i  teaspoonful  of  soda  dissolved  in  i}4  table- 
spoonfuls  of  hot  water.  Sift  together  3^ 
cups  of  flour,  half  a  teaspoonful  of  salt  and 
i  teaspoonful  of  cinnamon.  Add  ^  of  this 
to  the  thin  mixture,  then  i  cup  of  chopped 
English  walnut  meat,  ^  a  cup  of  currants 
and  ^  a  cup  of  chopped  and  seeded  raisins. 
100 


September. 

Put  in  the  rest  of  the  flour  and  beat  well. 
Drop  by  spoonfuls  i  inch  apart  on  a  buttered 
sheet  and  bake  in  a  moderate  oven. — From 
"Good  Housekeeping." 

9.— Maple  Sugar   Sandwiches. 

Cut  and  butter  slices  of  white  bread, 
scrape  maple  sugar  and  spread  thickly  on 
the  bread.  Cut  with  a  maple  leaf  cutter  and 
serve  with  hot  coffee. 

io.— Stuffed  Egg  Plant. 
Cut  off  the  top  and  scoop  out  the  inside  ; 
lay  the  shell  in  salt  and  water  for  ]/2  an  hour. 
Boil  the  inside  part  in  about  yz  a  cup  of 
water  and  put  through  the  colander.  Then 
mix  it  with  ^  a  teacup  of  bread  crumbs,  i 
large  tablespoonful  of  butter,  salt  and  pepper 
to  taste.  Wipe  dry  the  inside  of  the  shell 
and  put  the  mixture  in.  Bake  20  minutes 
and  sprinkle  top  with  bread  crumbs  and 
butter. 

n. — Corn  Fritters. 
Grate  the  corn ;  allow  an  egg  and  a  table- 
spoonful   of  cream  for  every  cupful.     Beat 
the  eggs  well;    add  the  corn  by  degrees, 
101 


September. 

beating  very  hard,  salt  to  taste;  put  in  a 
tablespoon ful  of  melted  butter  to  every  pint 
of  corn;  stir  in  the  milk,  thicken  with  just 
enough  flour  to  hold  together,  say  i  table- 
spoonful  for  every  two  eggs,  cook  on  the 
griddle.  Serve  with  lamb  or  pork  chops. 

12.— Jellied  Veal. 

Cut  up  a  knuckle  of  veal  and  cover  it  with 
2  quarts  of  cold  water,  bring  it  slowly  to 
boiling  point  and  simmer  slowly  for  2  hours. 
Add  2  sliced  onions,  a  bay  leaf,  a  few  pepper 
corns,  12  whole  cloves  and  J^'a  teaspoon  ful 
of  ground  allspice.  Let  it  simmer  for  an  hour 
longer.  Take  out  the  meat,  remove  all  the 
bones  and  pick  the  meat  into  small  pieces. 
Put  it  into  a  mould,  reduce  the  liquor  to  i 
qt.,  add  salt  and  pepper.  Turn  over  the 
meat  and  stand  away  for  1 2  hours  or  more  to 
harden. 

\      13. — Coburg   Puddings. 

Mix  6  ozs.  of  flour  and  i  pt.  of  milk  to  a 
smooth  batter,  add  6  ozs.  of  sugar,  6  ozs.  of 
butter,  6  ozs.  of  currants  and  brandy  to  taste. 
When  all  are  well  mixed  turn  into  small 
cups,  previously  well  buttered,  and  bake  ^ 
102 


September. 

of  an  hour.  Only  fill  the  cups  half  full,  as 
it  rises  very  light.  Turn  out  on  a  dish  and 
serve  with  wine  sauce. 

14. — Maple  Sugar  Tea  Biscuit. 

Sift  together  i  qt.  of  sifted  flour,  i  tea- 
spoonful  of  salt  and  3  level  teaspoonfuls  of 
baking  powder.  Work  into  these  ingredients 
2  tablespoonfuls  of  butter  and  then  mix  to  a 
dough  with  milk  or  milk  and  water.  Cut 
the  dough  until  light  and  spongy,  then  pat 
out  into  a  rectangular  sheet  with  the  rolling- 
pin;  spread  with  maple  sugar  and  roll  up 
like  a  jelly  roll.  Cut  from  the  end  in 
rounds.  Bake  in  a  buttered  pan  and  serve 
hot  with  butter. 

15.— Tomato  Salad. 
Scoop  out  the  centres  of  6  tomatoes,  fill 
with  chopped  watercress  and  the  inside  of 
the  tomato  and  pour  a  French  dressing  on. 
Serve  on  lettuce  leaves. 

1 6. — Tongue  Squares. 
Fry  squares  of  bread,  sprinkle  grated  Par- 
mesan cheese  on  them,  season   highly  with 
pepper  and  salt.     Pile  grated  tongue  in  a 
103 


September. 

pyramid  on  each  square.     Serve  either  hot 
or  cold. 

17. — Cheese  Straws. 
Grate  2  ozs.  of  cheese,  and  mix  well  with 
2  ozs.  of  butter,  2  ozs.  of  flour,  2  ozs.  of 
bread  crumbs,  season  with  cayenne  and  salt 
to  taste.  Roll  out  very  thin  and  cut  into 
strips  %  of  an  inch  wide  and  6  long.  Lay 
on  a  buttered  tin  and  bake  brown. 

18. — Cinnamon  Wafers. 
One  cup  of  butter,  2  cups  of  sugar,  4  of 
flour,  3  eggs,  a  cup  of  sweet  milk  or,  better, 
sour  milk  with  a  teaspoonful  of  soda  dissolved 
in  it.  Spread  with  a  spoon  thin  on  tin  sheets 
either  in  small  cakes  or  one  large  one,  which 
can  be  cut  after  baking.  When  half  baked, 
draw  to  the  front  of  the  oven  and  sift  granu- 
lated sugar  mixed  with  cinnamon  over  them. 

19. — A  Pretty  Salad. 
Boil  six  young  beets,  and  when  cooked, 
scoop  out  the  centres  and  fill  with  asparagus 
tips  which  have  been  soaked  in  French  dress- 
ing.    Make  a   mayonnaise  dressing,  spread 
it  evenly  on  a  round  dish,  sink  the  beets  into 
it,  and  garnish  with  young  lettuce  leaves. 
104 


September. 

20. — Gatineau  Trout  (BAKED). 

Make  a  stuffing  of  fine  bread  crumbs,  pars- 
ley or  thyme,  butter,  salt  and  pepper.  Have 
the  fish  carefully  dried  and  cleaned,  put  in 
the  stuffing  and  sew  it  up.  Bake  20  minutes 
to  half  an  hour.  Baste  well  with  drippings 
and  serve  with  a  garnish  of  parsley. 

21. — Southern  Corn  Pone. 

Sift  a  qt.  of  white  corn-meal  and  add  a 
teaspoonful  of  salt;  pour  on  enough  cold 
water  to  make  a  mixture  that  will  squeeze 
easily  through  the  fingers.  Work  to  a 
soft  dough.  Mould  into  oblong  cakes  an 
inch  thick  at  the  ends,  and  a  little  thicker  in 
the  centre.  Slap  them  down  on  the  pan  and 
press  them  a  little  to  show  the  marks  of  the 
fingers.  Bake  in  a  hot  oven  20  minutes. 

22. — Valentia  Rice. 

Chop  fine  2  onions,  fry  in  half  a  cup  of 
rendered  bacon.  Do  not  let  them  burn. 
Take  six  tomatoes,  pare,  cut  fine.  Add  to 
the  onions  and  fry  until  done.  Take  two 
cups  of  rice,  wash  and  put  into  a  saucepan, 
pour  the  mixture  over,  and  add  as  much 
105 


September. 

water  as  will  boil  the  rice  well  ;  then  add 
two  seeded  green  peppers,  cut  in  quarters, 
salt  to  taste  and  boil  until  rice  is  soft.  Take 
out  the  ends  of  the  peppers.  Serve  with 
cold  meat. 

23.—  Stewed  Black  Fish. 
Take  a  four-pound  fish  ;  throw  a  little  salt 
over  it  to  harden  it,  and  let  it  stand  an  hour. 
Score  and  brown  it  upon  a  buttered  gridiron. 
Lay  it  upon  a  strainer  with  some  fresh  mush- 
rooms, a  white  onion  sliced,  a  sprig  of  parsley, 
a  few  pepper  corns,  four  cloves,  a  little  mace, 
a  pinch  of  cayenne,  the  juice  and  grated 
rind  of  a  lemon,  a  pint  of  claret,  and  one  of 
water.  Cover  the  kettle  well,  simmer 
slowly,  and  when  done,  lift  the  fish  gently 
and  strain  the  sauce  over  it,  laying  the  mush- 
rooms around  it. 


24.  —  Alpine  Eggs. 
Butter  a  shallow  tin  and  line  it  with  thin 
slices  of  cheese,  break  over  this  five  eggs, 
being  careful  not  to  break  the  yolks,  and  sea- 
son with  salt  and  pepper.  Grate  a  little 
cheese  and  chop  fine  a  few  sprigs  of  parsley, 

mix  and  sprinkle  over  the  top,  put  a  few  bits 
106 


September. 

of  butter  over  it  and  bake  in  a  quick  oven 
ten  minutes. 

25. — Blanquette  of  Chicken. 

One  pt.  of  cold  chicken  cut  into  small 
dice,  y2  a  cup  of  stock,  J^  a  cup  of  milk,  i 
tablespoonful  of  flour,  i  of  butter,  yolks  of  2 
eggs.  Rub  the  butter  and  flour  smooth  and 
put  into  a  frying  pan.  Add  the  stock,  milk 
and  season  with  salt  and  pepper,  stir  until  it 
boils ;  then  add  the  chicken  and  stand  over 
a  moderate  fire  until  hot.  Take  it  from  the 
fire  and  add  the  well-beaten  yolks ;  do  not 
let  it  boil  after  the  eggs  are  added.  Serve  at 
once. 

26. — Chestnut  Soup. 

Peel  i  qt.  of  large  chestnuts  and  blanch 
them  in  hot  water.  Drain  and  rub  off  the 
inner  skin  and  cook  until  tender  in  good 
stock,  drain  and  rub  them  through  a  fine 
sieve.  Add  more  stock  and  season  with 
mace,  cayenne  and  salt,  and  stir  until  it  boils, 
then  add  ^  of  a  pint  of  cream.  Serve  at 
once. 

27.— Eels  with  Tartare  Sauce. 
Cut  the  eels  into  four-inch  pieces.     Let 
them  stand  in  boiling  water  for  5  minutes, 
107 


September. 

drain,  season,  dip  in  egg  and  bread  crumbs 
and  fry  in  hot  fat.     Serve  with  tartare  sauce. 

28. — Lunch  Sandwiches. 

Butter  slightly,  slices  of  white  bread. 
Chop  fine  four  stalks  of  celery,  and  the  same 
quantity  of  cold  meat.  Make  a  mayonnaise 
dressing,  stir  it  into  the  meat  and  celery, 
spread  on  the  bread;  put  a  plain  slice  of 
bread  and  butter  on  top. 

29. — Bread  Dumplings. 

Soak  stale  bread  in  cold  water  for  15 
minutes,  then  squeeze  as  dry  as  possible.  To 
each  pt.  add  2  tablespoonfuls  of  milk,  i  well 
beaten  egg,  2  tablespoonfuls  of  melted  butter, 
^  of  a  teaspoonful  of  salt  and  the  same  of 
sugar  and  sufficient  flour  to  make  of  such 
consistence  that  the  mixture  will  not  fall  apart 
when  a  small  spoonful  is  dropped  into  boiling 
water.  Have  the  water  slightly  salted  and 
boiling  hard.  Test  a  spoonful  of  the  mix- 
ture. When  of  the  right  consistency  drop  a 
number  of  spoonfuls  at  a  time  into  the  water 
and  cook  for  5  minutes.  Lift  out  with  a 
skimmer  and  arrange  in  a  dish,  keeping 
108 


September. 

them  hot  over  water  until  all  are  done. — 
"Table  Talk,"  Phila. 

30. — Chopped  Ham  and  Egg. 
Chop  fine  cold  cooked  ham.  Toast  and 
butter  some  slices  of  bread,  spread  the  ham 
on  the  toast,  put  them  in  the  oven  for  3  or  4 
minutes.  Beat  4  eggs  in  a  cup  of  milk,  sea- 
son with  salt  and  pepper.  Put  2  tablespoon- 
fuls  of  butter  in  a  saucepan,  pour  in  the 
beaten  eggs  and  stir  over  the  fire  until  thick 
but  do  not  let  it  boil.  Pour  the  eggs  over 
the  ham  and  serve. 


109 


OCTOBER. 


i. — Potato  Croquettes. 
Four  mashed  potatoes,  season  highly  with 
pepper  and  salt,  butter  and  chopped  parsley. 
Beat  very  well.     Roll  into  balls,  egg   and 
bread  crumb  them  and  fry  in  boiling  lard. 

2. — Brown  Apple  Sauce  for  Cold  Pork. 
Put  y^  a  pt.  of  gravy  in  a  saucepan  with 
5  pared,  cored  and  quartered  apples.  Simmer 
gently,  until  tender ;  beat  to  a  pulp,  season 
with  cayenne  and  serve  with  cold  roast  pork. 

3.— Cod  Cutlets. 

Make  the  following  sauce  and  simmer  the 
fish  cutlets  in  it.  One  cupful  of  stock, 
pepper,  salt,  parsley,  onion,  a  little  lemon 
juice  and  a  glass  of  sherry.  Thicken  with 
browned  flour.  Heat  the  cutlets  slowly,  do 
not  let  them  boil. 

110 


October. 

4. — Crumb  Griddle  Cakes. 
Put  a  large  cup  of  bread  crumbs  to  soak 
in  a  qt.  of  sour  milk  over  night ;  in  the  morn- 
ing rub  through  a  sieve.  Add  the  yokes  of  4 
eggs,  well  beaten,  2  teaspoonfuls  of  soda  dis- 
solved in  a  little  water,  i  tablespoonful 
melted  butter,  and  enough  cornmeal  to 
make  it  the  consistency  of  ordinary  griddle 
cakes.  Add  the  whites  of  the  eggs  just  be- 
fore frying. 

5.— Fillets  of  Weakfish. 

Take  a  three  Ib.  fish,  cut  off  the  head  and 
tail,  split  the  fish  through  the  back  and  take 
out  the  bone,  cut  these  two  pieces  into  four 
or  six,  season  with  salt  and  pepper.  Dip 
each  piece  into  melted  butter,  then  roll  in 
crumbs  and  broil  on  both  sides.  Serve  with 
tartare  sauce. 

6. — Celery  Sandwiches. 
Chop  very  fine  a  few  stalks  of  celery,  mix 
well  with  a  mayonnaise  dressing,  spread  on 
buttered  bread,  put  two  together ;  press  and 
cut  in  any  shape  desired. 

7. — Cheese  Fritters. 
One  oz.  of  well  boiled  macaroni,  cut  very 
111 


October. 

small,  i  large  tablespoonful  of  grated  cheese, 

1  of  cream ;  mix  all  together.     Season  with 
pepper  and  salt.     Roll  out  puff  paste  very 
thin,  cut    into    rounds,  place  some  of  this 
mixture  on  each  round,  double  them  over, 
egg  and  vermicelli  them,  fry  a  light  brown. 
Serve  hot. 

8.— Veal  Salad. 

Chop  cold  veal  very  fine,  season,  mix  well 
with  mayonnaise  dressing.  Heap  on  lettuce 
leaves.  Garnish  with  slices  of  hard  boiled 
egg- 

9. — Fish  and  Rice. 

Bone  and  flake  cold  fish ;  season  with  salt 
and  cayenne  pepper.  Stir  in  a  stewpan  with 
a  good  piece  of  fresh  butter.  When  hot  add 
a  teacupful  of  ready  boiled  rice,  and  the 
yolks  of  4  hard  boiled  eggs.  Stir  well  to- 
gether until  hot.  Dish  and  serve  with 
pickles. 

10. — Curry  of  Macaroni. 

Melt  2  tablespoon fuls  of  butter,  cook  in  it 

2  slices  of  onion  until  the  onion  becomes  of  a 
pale  straw  color,  then  add  two  tablespoonfuls 

112 


October. 

of  flour,  i  tablespoonful  of  curry  powder,  ]£ 
teaspoonful  of  salt  and  a  dash  of  pepper. 
When  blended  with  the  butter,  add  gradually 
i  cup  of  milk  and  stir  until  smooth  and 
boiling.  Then  strain  over  i  cup  of  macaroni, 
cooked  until  tender  in  boiling  salted  water 
and  then  drained  and  rinsed  in  cold  water. 
Reheat  and  serve. — Janet  M.  Hill  in  "  Bos- 
ton Cooking  School  Magazine." 

ii. — Oyster  Canapes. 
Into  a  saucepan  put  i  dozen  finely  chopped 
oysters,  a  teaspoonful  of  cracker  dust,  a 
tablespoonful  of  butter  and  y?,  a  cup  of  milk, 
season  with  salt  and  pepper.  Stir  and  let 
the  mixture  simmer  for  a  few  minutes  ;  pour 
the  mixture  over  buttered  toast  and  serve. 

12. — Dried  Apple  Cake. 
Soak  3  cups  of  dried  apples  over  night; 
drain  the  water  off  and  cut  them  up  a  little 
and  put  them  over  the  fire  with  2  cups  of 
molasses ;  boil  until  thick ;    take  off  the  fire 
and  put  into  a  bowl.     Add  a  cup  of  shorten- 
ing,   a   tablespoonful   of  cinnamon,  dessert- 
spoonful of  cloves,  the  same  of  allspice,  a  cup 
of  sweet  milk  ;  when  cold  a  tablespoonful  of 
113 


October. 

soda,  dissolved  in  hot  water,  4  cups  of  flour, 
added  by  degrees,  3  eggs  well  beaten,  added 
last.  Grease  3  pans  well  and  bake. 

^^N,      13. — Vegetable  Soup. 

Cut  fine  2  carrots,  i  turnip,  3  stalks  of 
celery  and  half  an  onion ;  cook  ten  minutes  in 
4  tablespoonfuls  of  butter,  stirring  constantly. 
Add  i  cup  of  chopped  potatoes,  cover  and 
cook  five  minutes,  then  add  a  qt.  of  boiling 
water  and  cook  an  hour.  Mash  the  vege- 
tables, add  a  tablespoonful  of  butter  and  a 
little  chopped  parsley.  Season  with  salt  and 
pepper. 

14. — Beef  Salad. 

Chop  very  fine  slices  of  cold  roast  beef, 
having  first  removed  all  fat ;  add  six  finely 
chopped  cold  potatoes,  the  same  quantity  of 
beets,  a  few  slices  of  tomatoes,  a  few  leaves 
of  lettuce,  a  small  bunch  of  parsley.  Mix 
thoroughly,  and  chop  all  together,  until  the 
whole  is  almost  reduced  to  a  cream.  Cover 
with  a  rich  mayonnaise.  Garnish  with  slices 
of  tomato  and  lettuce  leaves. 

\    15. — Corn-starch  Cake. 
Beat  well  the  whites  of  4  eggs,  beat  the 
114 


October. 

yolks,  then  beat  them  together.  Cream  a 
%  of  a  Ib.  of  butter.  Add  to  it  gradually  YZ 
a  Ib.  of  granulated  sugar  and  beat  until  light, 
then  add  the  eggs  and  beat  again.  Mix  2 
ozs.  of  corn-starch  with  a  quarter  of  a  Ib.  of 
wheat  flour;  add  a  teaspoonful  of  baking 
powder  and  sift,  stir  this  into  the  cake.  Add 
the  grated  rind  of  y2  a  lemon,  bake  in 
greased  gem  pans  in  a  moderate  oven  15 
minutes. 

16.— Fried  Celery. 

Cut  it  into  inch  lengths  and  boil  until 
tender  in  slightly  salted  water,  dip  the  pieces 
in  fritter  batter  and  fry  in  smoking  hot  fat. 
Garnish  with  parsley  and  serve  with  tomato 
sauce. 

17. — Beef  a  la  Mode. 

Take  a  round  of  beef,  trim  off  the  fat,  cut 
fat  bacon  into  strips  and  roll  them  in  a  mix- 
ture of  sweet  herbs,  spice,  salt  and  pepper. 
Lard  the  meat  with  these  and  rub  the  rest  of 
the  seasoning  into  the  meat.  Flour  it,  put  in 
a  deep  pan,  add  a  pt.  of  water  and  bake  in  a 
moderate  oven.  Baste  often.  Strain  the 
gravy  and  if  you  like  a  little  cooking  wine 
115 


October. 

may  be  added  to  the  gravy.     Serve  hot  or 
cold. 

18.— Potato  Chowder. 
Pare  and  chop  into  dice  6  potatoes.  Put 
into  a  frying  pan  i  chopped  onion  and  2 
slices  of  bacon  cut  into  small  pieces,  fry  until 
a  light  brown.  Put  the  potatoes,  bacon  and 
onion,  a  little  chopped  parsley,  salt  and  pep- 
per into  a  saucepan.  Add  i  pt.  of  water,  cover 
and  simmer  15  or  20  minutes.  Then  add  i 
pt.  of  milk.  Mix  i  tablespoonful  each  of  but- 
ter and  flour,  add  to  the  rest  and  stir  care- 
fully until  it  boils. 

19. — A  Spanish  Fish  Dish. 
Bone  some  nice  pieces  of  cold  fish.  Warm 
it  in  a  cupful  of  olive  oil,  i  clove  of  garlic, 
some  Spanish  red  pepper  and  a  wine-glass  of 
tarragon  vinegar.  Lay  tomatoes,  cooked 
down  to  a  thick  puree,  in  a  dish ;  lay  the  fish 
upon  it,  pour  the  sauce  over  and  serve. 

20. — Stewed  Celery  in  Brown  Sauce. 

Cut  the  celery  in  six  inch  lengths,  boil  in 
salt  and  water,  strain.     Put  ^  a  pint  of  soup 
stock  or  gravy  on  the  fire  and  cook  the  celery 
116 


October. 

in  it ;  add  pepper  and  salt,  a  little  nutmeg,  4 
tablespoonfuls  of  cream,  a  little  thickening  of 
butter  and  flour.  Simmer  only  a  few  min- 
utes. 

2i.— Baked  Oyster  Dumplings. 

Drain  the  oysters  and  cover  with  a  little 
lemon  juice.  Make  a  light  puff  paste  and 
cut  into  pieces  about  4  inches  square ;  brush 
them  over  with  white  of  egg.  Place  upon 
each  square  2  or  3  of  the  prepared  oysters 
and  put  a  little  piece  of  butter  on  them. 
Bring  the  four  corners  of  the  paste  together 
and  fasten  them  with  a  small  wooden  tooth- 
pick, leaving  the  crust  open  between  the 
points.  -Bake  in  the  oven  until  a  nice  brown, 
take  out  the  toothpicks  and  serve. 

22. — Barbacued  Lobster. 

Cut  up  and  chop  a  large  lobster;  add 
both  black  and  cayenne  pepper,  mustard, 
salt,  a  small  cup  of  sweet  oil,  two  or  three 
powdered  crackers  or  bread  crumbs ;  a  wine- 
glass of  wine,  lemon  juice;  mix  well. 
Shape  into  a  loaf  and  cover  with  bread 
crumbs.  Bake  half  an  hour. 
117 


October. 

23. — Oyster  Patties. 
Make  a  rich  puff  paste  and  bake  it  in 
small  patty-pans.  When  cool  turn  out  on  a 
large  dish.  Stew  the  oysters  with  a  few 
cloves,  a  little  whole  mace  and  the  yolk  of 
an  egg  boiled  hard  and  grated,  a  little  but- 
ter and  enough  oyster  liquor  to  cover.  When 
the  oysters  are  cooked,  set  away  to  cool. 
When  cold  put  two  or  three  oysters  and  a  lit- 
tle sauce  in  each  patty-shell,  serve  with  let- 
tuce and  French  dressing. 

24.— Jellied  Tongue. 
Make  a  jelly  of  ^  a  box  of  gelatine  and 
a  pint  of  soup  stock ;  season  highly  when  it 
begins  to  thicken.  Wet  a  mould  and  lay 
slices  of  tongue  all  over  the  bottom  and  sides. 
When  it  begins  to  set  fill  the  centre  with 
chopped  chicken,  hard  boiled  eggs,  or  just 
use  tongue  alone.  When  cold  and  firm 
garnish  with  parsley. 

25. — Dolmas  (A  TURKISH  DISH). 
Chop  fine   i   cup  of  cold  mutton  and  i 
small  onion ;  add  to  this  y2  a  cup  boiled  rice, 
salt  and  pepper,  mix  well.     Take  some  cab- 
bage leaves  and  put  them  into  boiling  water 
118 


October. 

for  a  minute,  and  then  roll  the  chopped  meat 
mixture  up  in  them  like  a  sausage ;  then  stew 
them  in  a  little  soup  stock.  Serve  hot  with 
garnish  of  hard  boiled  egg. 

26. — Harlequin  Sandwiches. 
Butter  slices  of  both  white  and  Graham 
bread.  Spread  each  with  Neuchatel  cheese, 
chop  fine  a  few  English  walnuts  and  sprinkle 
over.  Put  a  white  and  a  brown  slice  to- 
gether. 

27. — Pickled  Oysters. 
Take  j£  a  pt.  of  white  wine  and  ^  a  pt. 
of  vinegar,  4  teaspoonfuls  of  salt,  six  of 
whole  black  pepper,  and  a  little  mace. 
Strain  the  oyster  liquor  and  add  the  above 
ingredients.  Boil  up  once  and  pour  hot  over 
the  oysters.  Let  them  stand  ten  minutes  or 
until  cold  and  then  put  in  a  jar  and  cover 
tightly. 

28.— Galas. 

Three  gills  of  soft  boiled  rice,  i  gill  of  rice 
flour,  a  pinch  of  salt,  6  tablespoonfuls  of 
sugar,  2  of  wheat  flour,  3  eggs,  a  little  yeast. 
Fry  quickly. 

119 


October. 

29.— Potato  Puff. 

Beat  light,  two  cupfuls  of  mashed  potatoes, 
add  2  tablespoon fuls  of  melted  butter,  salt, 
pepper,  cream,  2  eggs  beaten  separately; 
beat  all  hard.  Pile  high  on  a  dish ;  put  into 
the  oven  to  color  and  become  light. 

30. — Beef  Tongue  (FRESH). 
Boil  a  fresh  beef  tongue,  fifteen  minutes, 
skin  it.  Put  in  a  pot,  i  carrot,  i  onion,  thyme, 
bay  leaf,  salt  and  pepper,  2  cloves,  glass  of 
cooking  wine,  and  a  little  water.  Stew  4 
hours.  Strain  out  the  vegetables  and  put  in 
a  little  browned  flour. 

31. — Salmon  Salad. 
Take  a  qt.  can  of  salmon,  pick  it  over 
carefully,  as  there  are  a  great  many  little 
bones.  Season  with  salt  and  pepper  and  a 
little  lemon  juice.  Pile  neatly  on  a  platter, 
arrange  the  tops  of  boiled  asparagus  around 
it  and  cover  with  mayonnaise  dressing. 


120 


NOVEMBER. 


i. — Turbot  a  la  Creme. 
Take  cold  cooked  bluefish,  flake  it  and 
pick  out  the  bones.  Have  ready  the  follow- 
ing sauce :  Rub  2  large  spoonfuls  of  flour, 
by  degrees,  into  a  qt.  of  milk;  mix  very 
smooth;  add  an  onion,  several  sprigs  of 
parsley,  thyme,  grated  nutmeg,  salt,  pepper. 
Boil  until  it  becomes  a  thick  sauce ;  stirring 
always.  Remove  from  the  fire,  add  a  quarter 
of  a  pound  of  fresh  butter ;  strain  through  a 
sieve.  Lay  a  little  in  the  bottom  of  a  pud- 
ding dish,  then  a  layer  of  fish  and  so  on 
until  the  dish  is  full.  Sprinkle  bread  crumbs 
over  the  top.  Heat  and  brown  in  the  oven. 
Do  not  let  it  cook. 

2. — Oyster  Fritters. 

Chop  fine  25  oysters.     Beat  2  eggs  very 

light  and  add  i  cup  of  milk,  2  cups  of  flour, 

pinch  of  salt.     Beat  until  free  from  lumps ; 

121 


November. 

add  the  oysters,  and  j^  a  teaspoonful  of  bak- 
ing powder.  Mix  well  and  drop  by  spoonfuls 
into  boiling  fat ;  lift  out  with  a  skimmer,  lay 
on  brown  paper  and  serve  very  hot. 

3.— Chops  Masked  with  Potato. 
Broil  6  chops.     Cover  the  meat  part  of 
each  chop  with  a  spoonful  of  mashed  potato 
(which  has  been  beaten  up  with  2  eggs)  ;  put 
into  the  oven  and  brown. 

^N     4. — Cheese  Pudding  No.  i. 

Grate  some  cheese,  mix  it  with  half  as 
much  fine  bread  crumbs,  add  i  beaten  egg, 
a  little  seasoning  and  milk  enough  to  make  a 
thick  batter.  Turn  into  a  well  greased  dish 
and  bake  ^  °f  an  hour. 

5. — Meat  Pie  with  Potato  Crust. 
Cut  cold  roast  beef  into  thin  slices,  re- 
moving the  fat  and  gristle ;  cover  the  bones 
and  trimmings  with  cold  water ;  add  a  few 
slices  of  onion  and  carrot,  and  a  stalk  of 
celery,  if  at  hand  ;  let  simmer  several  hours ; 
strain  off  the  broth  and  simmer  in  it  the 
slices  of  beef,  until  they  are  perfectly  tender. 
Season  with  salt  and  pepper,  and  pour  into  a 
122 


November, 

baking  dish ;  cover  with  a  round  of  potato 
crust  in  which  there  is  an  opening;  bake 
until  the  crust  is  done  (about  15  minutes). — 
Janet  M.  Hill  in  "Boston  Cooking  School 
Magazine.1' 

POTATO  CRUST. — Sift  together  2  cups  of 
flour,  half  a  teaspoonful  of  salt,  and  2  level 
teaspoonfuls  of  baking  powder.  With  the 
tips  of  the  fingers  work  in  half  a  cup  of 
shortening,  and  then  i  cup  of  cold  mashed 
potatoes;  add  milk  to  make  a  soft  dough, 
turn  on  to  the  board,  handle  as  little  as 
possible  and  pat  and  roll  out  to  fit  the 
dish. 

6.-— Indian  Trifle. 

Mix  together  3  tablespoonfuls  of  rice  flour 
and  3  of  finely  ground  white  Indian  meal. 
Scald  3  cupfuls  of  milk,  add  then  a  portion 
of  it  to  the  dry  mixture,  stir  all  together  and 
continue  to  stir  over  the  fire  until  the  milk  is 
very  thick.  Add  4  tablespoonfuls  of  sugar, 
cover  and  cook  slowly  for  ten  minutes ;  add  5 
drops  of  cinnamon  extract,  and  y2  of  a  cup- 
ful of  shaved  citron  and  turn  into  a  mould  or 
glass  dish.  Serve  with  a  custard  sauce.— 
"Table  Talk,"  Phila. 

123 


November. 

7.— Shredded  Wheat  Fish  Balls. 

Freshen  y2  a  Ib.  of  salt  codfish  and  pick  it 
very  fine,  add  4  shredded  biscuits  rolled  very 
fine,  a  pinch  of  white  pepper,  a  tablespoonful 
of  butter,  and  i  pt.  of  hot  milk.  Stir  well 
and  let  stand  5  or  10  minutes.  Make  into 
balls,  roll  in  egg  and  shredded  biscuit  crumbs. 
Then  drop  in  hot  fat  and  fry  a  light  brown. 

8.— Hoe  Cake. 

Make  a  thin  batter  of  corn-meal  and  milk, 
add  a  little  melted  butter,  and  a  little  salt. 
If  sweet  milk  is  used,  add  a  teaspoonful  of 
baking  powder ;  if  sour  milk  y2  a  teaspoon- 
ful of  soda.  Put  a  little  fat  in  a  frying  pan ; 
when  hot  pour  in  the  batter  till  y2  an  inch  in 
thickness;  when  brown  on  one  side  turn. 
Serve  hot. 

9. — Canned  Salmon  Salad. 
Take  a  can  of  salmon,  pick  it  out  carefully 
and  arrange  on  lettuce  leaves  with  a  mayon- 
naise dressing. 


10. — Cheese  Polenta. 
Cook  salted  corn-meal  for  at  least  an  hour ; 
turn  into  a  baking  dish  and  add  a  cupful  of 
124 


November. 

grated     cheese    and    season    with    pepper. 
Brown  in  the  oven.— "Table  Talk/'  Phiia. 

xx. — Oysters  a  1'Indienne. 
Cook  i  doz.  oysters  until  the  gills  curl. 
Take  i  dessertspoonful  of  curry  powder,  i  of 
flour,  a  quarter  of  a  pint  of  cream,  a  little 
onion,  and  a  slice  of  apple,  chopped,  half  a 
teaspoonful  of  lemon  juice.  Stir  all  together 
and  add  the  oysters.  Turn  into  a  rice 
border,  when  very  hot,  and  serve. 

12. — Baked  Pumpkin. 
Take  a  small  pumpkin  cut  in  half,  and  re- 
move the  seeds,  scallop  the  edge.  Put  in  a 
baking  dish  in  the  oven  and  bake  until 
tender.  When  done  take  it  out  and  serve 
at  once  and  help  just  as  it  is. 

13— Hot  Potato  Salad. 

JFry  two  slices  of  bacon  in  a  pan  until  all 
the  fat  is  fried  out,  then  add  2  tablespoon  fu Is 
of  vinegar.  Arrange  lettuce  leaves  around 
a  platter ;  slice  6  hot  potatoes  in  slices  and 
pile  in  the  centre;  pour  the  bacon  fat  and 
vinegar  over,  sprinkle  salt  and  pepper  over, 
and  chopped  parsley.  Serve  with  sausage. 
125 


November. 

14. — St.  Charles  Indian  Bread. 
Beat  two  eggs  very  light ;  mix  alternately 
with  them  a  pint  of  sour  milk,  and  a  pint  of 
fine  Indian  meal;  add  a  tablespoonful  of 
melted  butter,  a  teaspoonful  of  soda,  dissolved 
in  a  little  milk  and  added  the  last  thing. 
Beat  very  hard,  pour  into  a  deep  pan  and 
bake  in  a  quick  oven. 

15. — Lobster  Cream,. 
Pour  y?,  a  pint  of  boiling  milk  over  a  small 
cupful  of  bread  crumbs ;  when  nearly  cold 
add  3  well-beaten  eggs,  the  lobster  chopped 
fine,  2  teaspoonfuls  of  anchovy  sauce,  a 
pinch  of  cayenne.  Stir  well  and  mix  in  3 
tablespoonfuls  of  cream.  Pour  into  a  but- 
tered mould,  cover  with  buttered  paper  and 
steam  for  an  hour.  .Serve  with  a  good  fish 
sauce. 

16. — Oysters  in  Puff  Paste. 

Roll  out  some  puff  paste  and  cut  it  into 
round  pieces.  Chop  some  oysters,  mix  them 
with  the  same  amount  of  chopped  hard  boiled 
egg,  a  little  chopped  parsley  and  a  little 
grated  lemon  peel,  season  with  salt  and  pep- 
per and  a  little  pounded  mace ;  moisten  the 
126  * 


November. 

mixture  with  a  little  cream  and  some  of  the 
oyster  liquor  ;  put  a  spoonful  on  each  round 
of  paste  ;  fold  over,  moisten  the  edges  and 
press  them  together.  Brush  over  with  the 
yolk  of  one  egg  and  fry  for  fifteen  minutes. 

17.  —  Veal  Gumbo. 

In  two  tablespoon  fuls  of  hot  fat  brown  one 
chopped  onion  and  quarter  of  a  pound  of 
fat  ham  cut  into  dice.  Add  i  qt.  of  boiling 
water,  J^  a  can  of  tomatoes,  3  Ibs.  of  veal 
cut  in  pieces,  and  half  a  teaspoonful  of  salt. 
Stew  for  2  hours  ;  add  i  qt.  can  of  okra  and 
cook  for  an  hour  and  a  half  longer,  adding 
seasoning  as  necessary  y^  an  hour  before  it 
is  done.  Serve  with  a  separate  dish  of  boiled 
rice.—  From  "  Table  Talk,"  Phila. 

x  ~*G>.—  Flftfida  Corn  Cake. 


One  eg~£,\i  cup  of  milk,  i  tablespoonful 
salt  fat  pork,  Y  teaspoonful  salt,  i  of  sugar, 
2  cnps  white  corn-ltteal,  i  tablespoonful  bak- 
ing powder.  Mix  all^tttproughly  and  bake 
in  2  thin  cakes. 

19.—  Laurentian  Salad. 
Chop  fine  slices  of  cold  roast  beef  and  the 
127 


November. 

same  amount  each  of  cold  boiled  potatoes 
and  beets,  a  few  slices  of  tomatoes  and  a  few 
leaves  of  lettuce.  Mix  well.  Cover  with 
mayonnaise  dressing  and  garnish  with  sliced 
red  radishes. 

20.— Beef  Pot  Pie. 

Cut  into  small  pieces,  some  beef  from  the 
chuck  or  round,  put  in  a  saucepan  and  stew 
for  two  hours  well  covered ;  add  a  slice  of  fat 
pork  or  bacon,  an  onion,  salt  and  pepper  to 
taste,  and  thicken  with  flour.  Line  a  deep 
dish  with  biscuit  dough,  pour  in  the 
beef,  cover  over  the  top  with  more  of  the 
dough.  Bake  in  a  quick  oven. 

21. — Tripe  Baked  with  Potatoes. 

Put  into  an  earthen  dish  i  Ib.  of  tripe  cut 
into  small  pieces  and  four  chopped  onions, 
season  with  salt  and  pepper,  cover  with  stock 
or  water  and  bake  in  a  slow  oven  3  hours. 
Thicken  with  a  little  flour,  cover  over  with 
mashed  potatoes.  Brown  in  the  oven  and 
serve. 

22. — Roast  Oysters. 

Scrub  the  shells  until  perfectly  clean.     Put 
128 


November. 

into  pans  and  set  them  in  the  oven.  Take 
them  out  as  soon  as  the  shells  begin  to  open, 
and  before  the  liquor  is  lost.  Take  the  up- 
per shells  off  and  serve  on  a  hot  platter. 

23. — Beefsteak  and  Potatoes. 
Put  y2  a  cup  of  drippings  into  a  frying 
pan ;  let  it  get  very  hot ;  fry  six  potatoes  in 
this,  cut  in  long,  thin  slices.  When  done 
take  out  and  drain.  Broil  the  steak.  Put  i 
teaspoonful  of  finely  chopped  parsley,  a  lit- 
tle onion,  salt  and  pepper  into  the  drippings 
in  which  the  potatoes  were  fried,  pour  it  over 
the  steak  and  pile  the  potatoes  around  it. 

^s  24. — Tomato  Timbales. 
Stew  a  can  of  tomatoes  until  quite  thick, 
season  with  salt,  pepper  and  onion  juice  and 
put  away  to  cool.  To  one  cupful  of  this  add 
3  well-beaten  eggs ;  mix  thoroughly,  then  fill 
well-buttered  timbale  molds.  Stand  them  in 
a  pan  of  hot  water  in  the  oven  and  cook 
slowly  until  firm  in  the  middle  as  a  baked 
custard  would  be. — From  "Table  Talk," 
Phila. 

25. — Oyster  Kromeskys. 
Parboil  a  dozen  oysters  in  their  own  liquor, 
129 


November. 

remove  the  beards,  strain  the  liquor  and  cut 
up  the  oysters  in  dice ;  melt  a  tablespoon ful 
of  butter  and  i  of  flour ;  stir  until  smooth  ; 
add  the  oyster  liquor,  a  little  milk,  the  chopped 
oysters,  a  teaspoonful  of  chopped  celery,  a 
little  nutmeg,  salt  and  pepper.  Take  the 
saucepan  off  the  fire,  stir  in  the  yolk  of  an 
egg.  Garnish  the  dish  with  thin  strips  of 
well-cooked  bacon.  Serve  very  hot. 

26. — Chicken  a  la  Merengo. 
Prepare  a  young  chicken  as  for  fricassee. 
Fry  each  piece  in  olive  oil,  add  a  sprig  of 
parsley,  a  slice  of  onion,  salt  and  pepper,  and 
five  mushrooms  if  you  have  them.  Cook 
slowly  about  ^  of  an  hour.  Serve  with 
cream  sauce. 

27. — Hominy  Waffles. 
To  a  pint  of  cold  boiled  hominy  add  i  qt. 
sour  milk,  2  beaten  eggs,  2  tablespoonfuls  of 
melted  butter,  sufficient  flour  to  make  a  think 
batter  and  i  teaspoonful  of  soda. 

%  28. — Vermicelli  Pudding. 

One  cup  of  vermicelli,  2  tablespoonfuls  of 
ground  rice,  a  qt.  of  milk,  3  eggs,  sugar  to 
taste.     Boil  the  vermicelli  in  the  milk,  until 
130 


November. 

it  is  quite  smooth;  then  add  the  other  in- 
gredients and  thicken  over  the  fire.  Put  into 
a  mould  and  steam  for  an  hour.  Serve  hot 
with  any  liquid  sauce. 

29. — Potatoes  Gruyere. 
Allow  i  large  potato  for  each  person. 
Wash  and  bake  in  a  hot  oven,  then  open  and 
scoop  into  a  heated  bowl.  Mash  and  for 
each  potato,  add  y2  a  teaspoonful  of  Gruyere 
(Swiss)  cheese,  grated,  salt  and  pepper  to 
taste,  and  the  stiffly  whipped  whites  of  three 
eggs  for  YZ  a  dozen  potatoes.  Beat  well, 
turn  into  a  pastry  bag  and  press  out  in  heaps 
on  a  buttered  pan.  Brush  with  beaten  egg 
yolk  and  brown  in  a  quick  oven. — From 
"  Table  Talk, "  Phila. 

>       30. — Eggs  in  Tomato  Cases. 

Scoop  out  the  centres  of  as  many  large 
firm  tomatoes  as  there  are  people  to  serve. 
Drain,  then  sprinkle  the  inside  of  each  with 
chopped  tarragon  (or  tarragon  vinegar),  salt, 
pepper,  dropping  in  carefully  a  raw  egg  and 
a  quarter  of  a  teaspoonful  of  butter.  Place 
in  a  baking  pan  in  a  hot  oven  until  the  eggs 
are  set  and  serve  very  hot. — From  "  Table 

Talk,"  Phila. 

131 


DECEMBER. 


i. — Round  of  Beef,  Southern  Style. 

Take  a  6  or  8  pound  piece  of  round  of 
beef.  Heat  a  large  skillet  very  hot,  grease 
with  a  bit  of  fat  from  the  meat  and  quickly 
sear  and  brown  the  meat  on  all  sides.  With 
a  sharp  knife  cut  gashes  around  the  sides  and 
sprinkle  in  each  gash  salt,  pepper  and  a  pinch 
of  cloves.  Place  in  a  deep  baking  dish  with 
3  blades  of  mace,  i  cupful  of  capers  or 
pickled  nasturtium  seeds,  a  bunch  of  parsley, 
3  sliced  lemons,  and  sufficient  claret  to  al- 
most cover  the  meat.  Cover  closely  and 
bake  in  a  moderate  oven  for  4  hours.  Serve 
hot  or  cold.  If  hot  slightly  thicken  the 
gravy,  season  to  taste  and  serve. — From 
"Table  Talk, "  Phila. 

2. — Nut  Loaf. 

Chop  fine  sufficient  nut  meats  to  measure 
/4   cupfuls,    add  one  pint  of  stale  bread  - 
132 


December. 

crumbs,  i  teaspoonful  of  salt  and  i  of  sweet 
herbs.  Mix  well,  add  sufficient  boiling  water 
to  moisten,  cover  closely  and  let  stand  for  10 
minutes  to  swell.  Now  add  another  cupful 
of  hot  water  and  turn  into  a  well-greased 
loaf-pan.  Bake  for  one  hour  in  a  moderate 
oven  and  serve  hot  with  a  brown  sauce  or 
serve  cold  with  mayonnaise. — "  Table  Talk," 
Phila. 

3. — Sweet  Potato  Pone  No.  i. 

To  3  Ibs.  of  grated  raw  sweet  potatoes  add 
2  Ibs.  of  sugar,  i  dozen  eggs,  well  beaten, 
i  qt.  and  a  pt.  of  milk,  the  juice  and  grated 
rind  of  i  lemon,  ^  of  a  cupful  of  butter, 
melted,  i  tablespoonful  of  rose  water,  */£  of 
a  teaspoonful  of  nutmeg,  J^  of  a  teaspoonful 
of  mace,  i  teaspoonful  cinnamon,  i  scant 
teaspoonful  of  salt.  Mix  well,  turn  into  2 
loaf-pans  and  bake  for  2  hours  in  a  moderate 
oven.— "Table  Talk,"  Phila. 

4. — Breaded  Sausage. 
Wipe  the  sausage  and  dip  each  piece  in 
well-beaten  egg  and  then  in  bread  crumbs. 
Fry  in  boiling  fat.     Serve  with  lemon  and 
parsley  garnish. 

133 


December. 


^**    5. — Brown  Betty. 

Chop  i  pt.  of  apples  fine.  Butter  a  baking 
dish.  Put  in  a  layer  of  bread  crumbs,  then 
a  layer  of  apple,  then  bits  of  butter;  con- 
tinue until  the  dish  is  full,  having  the  last 
layer  crumbs  and  then  bits  of  butter.  If  the 
pudding  is  desired  sweet  add  a  sprinkling  of 
sugar  over  each  layer  of  apple.  Bake  in  a 
good  oven  J^  an  hour.  Serve  hard  sauce 
with  it. 

6. — Chestnut  Puree. 

Shell  i  qt.  of  chestnuts,  throw  them  into 
boiling  water  until  the  brown  skins  loosen, 
rub  them  off  and  put  the  chestnuts  into  a 
saucepan  with  a  qt.  of  stock  and  boil  gently 
for  half  an  hour;  mash  them  through  a 
colander,  return  them  to  the  saucepan ;  add 
i  tablespoonful  of  butter,  salt  and  pepper ; 
stir  until  it  boils,  then  serve. 

7. — Roast  Clams. 

Three  dozen  clams  in  their  shells.  Wash 
and  lay  them  in  the  dripping  pan.  Put  them 
into  the  oven  until  the  shells  open.  Take 
off  the  top  shell  and  serve  in  the  lower  one, 
with  lemon  or  melted  butter.  Sprinkle  salt 
over  them. 

134 


December. 

8. — Scalloped  Oyster  Plant. 

Scrape  and  cut  the  oyster  plant  into  small 
pieces  and  boil  until  tender,  in  water  with  a 
teaspoonful  of  vinegar  in  it.  When  cooked, 
drain  and  put  into  a  thick  white  sauce,  to 
which  add  a  little  cayenne  pepper  and  a  very 
little  anchovy  sauce.  Put  this  into  shells 
and  sprinkle  fried  bread  crumbs  over  them. 
Heat  very  hot. 

9. — Steamed  Indian  Pudding. 
Sift  together  i^  cups  of  Indian  meal,  ^ 
a  cup  of  wheat  flour,  2  teaspoonfuls  (level) 
of  baking  powder,  and  half  a  teaspoonful  of 
salt ;  add  one  generous  cup  of  grated  maple 
sugar  and  i  cup  of  beef  suet  chopped  fine  ; 
mix  thoroughly,  then  add  i^  cups  of  sweet 
milk;  mix  thoroughly  and  steam  three  or 
four  hours. — Janet  M.  Hill,  in  "  Boston 
Cooking  School  Magazine." 

x  io.~ Broiled  Mutton  and  Tomato  Sauce. 
Take   6   tomatoes,    cut    and  squeeze  the 
juice  out,  put  them  in  a  pan  with  a  little 
onion,    i    clove,  a  blade  of  mace,  a  little 
parsley,  salt,  cayenne,  a  half  cup  of  gravy, 
and  let  them  simmer  gently  until  the  toma- 
135  * 


\ 


December. 

toes  are  tender  enough  to  pulp.  Rub  the 
whole  through  a  sieve.  Boil  for  a  few  min- 
utes and  pour  over  some  slices  of  mutton 
which  have  been  salted  and  broiled. 

ii. — Sausage  Rissoles. 

Mash  a  cupful  of  potato,  make  into  a 
paste  with  a  little  butter  and  flour.  Roll 
out,  cut  in  rounds,  lay  a  cooked  sausage  in 
each  one,  turn  one  half  the  paste  over,  pinch 
the  sides  together,  fry  in  hot  fat 

12. — Boudinettes. 

Chop  fine  a  little  cold  meat  and  bacon ; 
add  chopped  parsley  and  season.  Mash 
boiled  potatoes,  add  butter  and  enough  flour 
to  make  a  paste.  Line  patty  pans  which 
have  been  well  greased  with  the  paste,  fill 
with  the  chopped  meat,  put  a  piece  of  butter 
and  a  teaspoonful  of  gravy  into  each  one 
and  brown  in  the  oven. 


13.— Eggs  Cupped. 

Butter    4    teacups,    sprinkle    them    with 

chopped  parsley,  add   a   little  pepper  and 

salt,  and  into  each  one  break  an  egg.     Cover 

with  bread  crumbs  and  set  them  in  a  sauce- 

136 


December. 

pan  of  boiling  water  for  about  5  minutes. 
Turn  out  carefully  on  buttered  toast. 

14.— Polish  Salad. 

Chop  fine  some  cold  meat,  y2  a  head  of 
lettuce,  hard  boiled  eggs,  boiled  beets  and  an 
onion  and  pickled  cucumber.  Arrange  let- 
tuce leaves  on  a  platter.  Mix  the  chopped 
ingredients  with  a  good  French  dressing. 
Heap  on  the  lettuce  leaves  and  ornament 
with  a  few  slices  of  hard  boiled  egg  and 
parsley. 

15. — Baked  Spanish  Onions. 
Put  the  onions  in  a  pan  in  the  oven  and 
bake  4  hours.  They  will  blacken  on  the 
outside,  but  that  does  not  matter ;  when  they 
begin  to  shrink  try  them  with  a  knitting- 
needle,  and  if  quite  tender  strip  off  the  skin. 
Add  a  little  butter,  pepper  and  salt  on  top 
and  set  into  the  oven  again  for  a  few  minutes. 

16. — Codfish  with  Potato  Border. 

Boil  and  mash  6  potatoes,  add  2  table- 

spoonfuls  of  butter,  salt,  pepper  and  a  cup  of 

milk,  beat   well  and  pile  in  a  circle  on  a 

round   platter.      Freshen    i   pt.  of   codfish, 

137 


December. 

pick  into  small  pieces.  Into  a  saucepan  put 
2  tablespoonfuls  of  butter  and  i  of  flour,  mix 
well,  add  2  tablespoonfuls  of  hot  milk  and  a 
little  onion.  Stir  well,  add  the  fish,  cook  for 
fifteen  minutes.  Turn  into  the  potato  circle. 
Serve  hot. 

17.— Scotch  Broth. 

Wash  and  clean  a  sheep's  head  and  soak 
for  2  hours.  Put  it  in  a  deep  saucepan  with 
just  enough  water  to  cover  it.  When  the 
head  is  thoroughly  heated,  add  2  qts.  of 
water  and  boil  for  2  hours.  Take  out  the 
head  and  remove  the  meat  from  the  bones. 
Put  back  the  bones  into  the  saucepan  with 
an  onion,  a  bunch  of  sweet  herbs,  salt  and 
pepper.  Simmer  another  hour.  Chop  the 
meat  into  small  pieces  and  add  it  to  the  soup 
ten  minutes  before  serving. 

18.— Oyster  Stew  No.  i. 

Strain  the  juice  from  the  oysters;  let  it 
come  to  a  boil ;  remove  the  scum,  rinse  the 
oysters  in  cold  water,  add  them  to  the  liquor, 
with  a  cup  of  cream,  small  piece  of  butter  and 
pepper  and  salt  to  taste.  Serve  the  oysters 
on  slices  of  hot  buttered  toast. 
138 


December. 

19. — Sweet  Rice  Balls. 
Wash  thoroughly  i  scant  cupful  of  rice  in 
cold  water,  put  in  a  double  boiler  with  i  pt. 
of  milk,  cover  and  cook  until  soft.  Add  i 
teaspoonful  of  butter,  2  tablespoonfuls  of 
sugar,  salt  to  taste  and  the  well  beaten  yolk 
of  an  egg.  When  cold  mould  into  small 
balls,  pressing  into  the  centre  of  each  a  raisin 
or  a  candied  cherry.  Dip  in  egg,  roll  in 
crumbs  and  fry  in  smoking  hot  fat.  Drain 
and  roll  in  powdered  sugar  before  serving. — 
From  "  Table  Talk,"  Phila. 

20.— Stewed  Eels. 

Skin  and  cut  the  eels  into  2  inch  pieces, 
cover  with  boiling  water,  add  a  tablespoonful 
of  vinegar  and  simmer  for  10  minutes ;  drain. 
In  a  saucepan  melt  i  tablespoonful  of  butter 
and  add  2  of  flour,  mix  well ;  when  smooth 
add  i  pt.  of  veal  stock,  i  small  sliced  onion, 
i  bay  leaf,  a  little  parsley,  salt  and  pepper. 
Cook  the  eels  gently  in  this  for  y2  an  hour. 
When  done,  dish  the  eels  and  pour  the  sauce 
over. 

2i.— Beef  Roll. 

\y2  Ibs.  of  round  steak,  2  eggs,  salt,  sum- 
139 


December. 

mer  savory  and  pepper.  Chop  the  meat  fine, 
season.  Beat  the  eggs  well  and  add  to  the 
meat;  when  well  mixed,  roll  it  up  closely, 
put  into  a  dripping  pan  and  bake  an  hour. 
To  be  eaten  cold. 

\  22. — Turnip  Cream  Soup. 

i  qt.  of  mutton  broth.  Cook  until  tender 
in  this  4  young  white  turnips ;  when  tender 
rub  through  a  sieve,  return  this  to  the  fire, 
thicken  with  2  tablespoonfuls  of  butter  and  2 
of  flour,  season  with  salt  and  pepper ;  beat  in 
an  egg  and  serve. 

23. — Oyster  Croquettes. 

Chop  y2  a  pt.  of  raw  oysters  and  y2  a  pt. 
of  cooked  veal  very  fine.  Soak  3  table- 
spoonfuls  of  bread  crumbs  in  the  oyster 
broth  and  then  add  a  tablespoonful  of  butter, 
a  little  onion  juice,  the  beaten  yolks  of  2 
eggs.  Mix  all  well  together,  shape  into  cro- 
quettes and  fry. 

24. — Sweet  Potato  Pone  No.  2. 
Peel  and  grate  sufficient  raw  sweet  potatoes 
to  make  5  cupfuls.     Add  3  cupfuls  of  best 
140 


December. 

West  Indian  molasses,  2  cupfuls  of  butter,  i 
cupful  each  of  preserved  ginger  and  candied 
orange  peel  cut  fine,  2  tablespoonfuls  of 
mixed  spices  (cinnamon,  nutmeg  and  cloves), 
i  tablespoonful  of  ground  ginger,  i  scant 
teaspoonful  of  salt.  Mix  all  well  together, 
turn  into  a  deep  buttered  earthen  dish  and 
bake  slowly  in  a  moderate  oven  for  from  2  to 
3  hours,  according  to  thickness.  When 
done  a  knife  blade  run  down  to  the  bottom 
of  the  dish  will  come  out  clean.  Serve  hot, 
cutting  in  thick  slices.  It  can  be  reheated  2 
or  3  times  if  necessary.  This  recipe  is  said 
to  be  over  200  years  old.— "  Table  Talk," 
Phila. 

25 — Baked  Turnips. 

Half  boil  6  turnips,  cut  them  in  slices, 
butter  a  pudding  dish,  put  in  the  turnips, 
add  a  little  milk,  season  with  salt  and  pep- 
per, cover  the  top  with  bread  crumbs  and 
grated  cheese.  Bake  until  golden  brown. 

26 — Oyster  Stew  No.  2. 

Boil  ]&  a  pint  of  milk  and  %  a  pint  of 
oyster  juice,  remove  the  scum,  throw  in  the 
141 


December. 

oysters,  add  2  tablespoonfuls  of  butter,  salt 
and  pepper.  When  the  edges  curl  they  are 
done.  Serve  with  small  crackers  and  celery. 

27. — Apple  Griddle  Cakes. 

Put  i  cup  finely  chopped  apple  in  i  qt.  of 
any  griddle  batter;  stir  well  to  keep  the 
apple  evenly  distributed. 

28. — Turkey  and  Sausage  Scallop. 

Butter  a  pudding  dish  and  fill  with  al- 
ternate layers  of  cold  minced  turkey  and 
cooked  minced  and  cold  sausage  meat,  sea- 
soning slightly  as  you  go.  The  sausage  will 
supply  nearly  all  the  seasoning  you  wish. 
Pour  in  as  much  gravy  or  weak  stock  as  the 
dish  will  hold ;  let  it  soak  in  for  a  few  min- 
utes and  cover  with  a  mush  of  bread  crumbs, 
peppered,  salted  and  soaked  in  cream  or 
milk,  then  beaten  smooth  with  an  egg  and  a 
tablespoonful  of  butter  melted.  It  should  be 
half  an  inch  thick.  Cover  and  bake  for  j£ 
an  hour,  then  uncover  and  brown.  Serve  at 
once,  as  the  crust  will  soon  fall. — From 
"The  National  Cook  Book,"  by  Marion 
Harland  and  Christine  Terhune  Herrick. 
142 


December. 

*  •      29. — Rice  Johnny  Cake. 

Take  2  cups  of  boiled  rice  and  mix  with  a 
little  cold  milk,  a  little  salt  and  flour  enough 
to  hold  it  together.  Spread  it  a  quarter  of 
an  inch  thick  on  flat  tin  sheets,  and  brown  it 
in  front  of  the  fire  or  put  it  in  the  oven. 
When  brown  butter  it  and  cut  in  square 
slices  and  serve  very  hot. 

\        30. — Cheese  Pudding  No.  2. 

Mix  well  together  j^  a  pint  of  bread 
crumbs,  a  little  thyme  and  parsley,  a  tea- 
spoonful  of  curry  powder,  2  hard  boiled 
eggs,  chopped,  a  few  slices  of  cheese  broken 
up  in  small  pieces,  2  ozs.  of  butter  dissolved 
in  a  pint  of  warm  milk  and  two  raw  eggs 
beaten  well.  Let  this  soak  for  *£  an  hour. 
Bake  in  a  slow  oven.  Cover  the  top  with  a 
plate  until  half  done,  then  remove  it  and 
brown  the  pudding.  Bake  an  hour  and  a 
half. 

31. — Pease  Pudding. 

Wash  and  soak  i  y2  cupfuls  of  dried  green 

peas  over  night.     Put  on  in  a  kettle  of  cold 

water  with  i  teaspoonful  of  salt  and  simmer 

slowly    until   very  tender,   drain    and    rub 

143 


December. 

through  a  sieve,  then  set  aside  until  cold. 
Season  highly  with  salt  and  pepper,  add  2 
well-beaten  eggs,  turn  into  a  floured  pudding 
cloth,  drop  into  salted  boiling  water  and  boil 
hard  for  an  hour.  Turn  out  on  a  hot  dish 
and  serve  with  butter.— "Table  Talk,1' 
Phila. 


144 


INDEX. 


A  Box  OF  CHESTNUTS, 

16. 

Alpine  Eggs,  106. 
Anchovy  Canapes,  58. 
Angels    on    Horseback, 

59. 
Apple     Griddle     Cake, 

142. 

A  Fretty  Salad,  104. 
A    Spanish    Fish    Dish, 

116. 
Asparagus  a  1'Indienne, 

67. 

«  in  Rolls,  47. 
"  Omelet,  60. 
"  Salad,  49. 

BAKED      BEANS      AND 

TOMATO  SALAD,  8. 
Baked  Celery,  10. 

"      Cheese  and  Rice, 
53. 

"      Oyster  Dumpling, 
117. 

"      Pumpkin,  125. 

"      Rice  Cake,  21. 

"      Spanish    Onions, 
137. 

"      Turnips,  141. 
Banana  Croquettes,  98. 
Barbacued  Lobster,  117. 
Barley  Stew,  11. 


Bean  Croquettes,  22. 
Beef  a  la  Mode,  115. 
"     Bubble  and  Squeak, 

58. 

"     Collops,  60. 
Cutlets,  38. 
Potpie,  128. 
Ragout,  5. 
Rissoles,  62. 
Roll,  139. 
"     Salad,  114. 
"    Tongue       (Fresh), 

120. 
Beefsteak    and    Kidney 

Pudding,  31. 
Beefsteak  and  Potatoes, 

129. 

Beet  Salad,  57. 
Beignets  Souffles,  61. 
Benton  Beef,  71. 
Blanquette   of  Chicken, 

107. 
Boiled  Cucumber  Salad, 

80. 

"  Partridge  with 
Celery  Sauce, 
98. 

Bologna  Sandwich,  23. 
Boston  Cookies,  100. 
Boudinettes,  136. 
Bread  Dumplings,  108. 
"      Omelet,  11. 


'45 


Index. 


Breaded  Ham  Saute,  23. 

Cheese  Fondue  No.  2,  46. 

"        Sausage,  133. 

«      Fritters,  111. 

Breast  of  Lamb  Broiled, 

"      Polenta,  124. 

33. 

"      Pudding    No.    I, 

Broiled  Beef  and  Mush- 

122. 

room  Sauce,  15. 

"      Pudding    No.    2, 

"       Live      Lobster, 

143. 

45. 

"      Ramequins,  2. 

"       Mutton  and  To- 

"     Scallop,  56. 

mato     Sauce, 

"      Straws,  104. 

135. 

"      Timbales,  59. 

"      Sweetbreads,  14. 

"      and       Tomato 

Brown  Apple  Sauce  for 

Rarebit,  21. 

Cold  Pork,  110. 

Cherry  Fritters,  75. 

«       Betty,  134. 

«      Salad,  75. 

Browned  Potato  Puree, 

Chestnut  Puree,  134. 

40. 

Soup,  107. 

Buttered  Lobster,  41. 

Chicken  a  la  Merengo, 

"        Shrimps,  88. 

130. 

"       Creams,  1. 

GALAS,  119. 

«      Cutlets,  4. 

Call's  Brains  on  Toast, 

"       Fritters,  20. 

76. 

"      in  Celery  Sauce, 

"       Liver     Fried     in 

18. 

Crumbs,  11. 

"       Pie      (Concord 

Canned    Salmon    Salad, 
124. 

Style),  49. 
"       Salad,  97. 

Carolina  Philpes,  13. 

"       Short-cake,  67. 

Cauliflower    au    Gratin, 

Chicola,  88. 

73. 

Chocolate  Cream,  96. 

"          Salad,  90. 

Chopped  Ham  and  Egg, 

"          with  Cheese, 

109. 

83. 

Chops  Masked  with  Po- 

Celery au  Gratin,  98. 

tato,  122. 

"      Sandwiches,  111. 

Cinnamon  Wafers,  104. 

Cerkestal  (Turkish),  42. 

Clams     Sauted    and 

Champignons  en  Caisse, 

Creamed,  37. 

51. 

Clam  Chowder,  63. 

Cheese  Fondue  No.  1,  37. 

Clam  Pie  No.  I,  34. 

146 


Index. 


Clam  Pie  No.  2,  45. 

Coburg  Pudding,  102. 

Cocoanut  Ice  Cream,  5. 

Cod  Cutlets,  110. 

Codfish  Hash,  24. 

«       with  Potato  Bor- 
der, 137. 
«       Puffs,  55. 

Coffee  Fritters,  27. 

Cold    Duck   and   Chest- 
nut Border,  20. 

Cold  Slaw,  89. 

Collared  Head,  35. 

Corn  Chowder,  90. 
"     Fritters,  101. 

Cornmeal  Puffs,  95. 

Corn  Omelet,  91. 
"    Pudding,  89. 

Corn-starch  Cake,  114. 

Crab  Salad,  68. 

Cracker  Custard,  25. 

Cream  of  Chicken  Sand- 
wich, 82. 

Creamed    Corned   Beef, 
12. 

Creme   de   Fromage, 
72. 

Crescent  Croquettes,  33. 

Crumb    Griddle   Cakes, 
111. 

Curried  Fowl,  32. 
Hare,  17. 
"       Lobster,  70. 
"       Rice,  6. 

Curry  of  Lobster,  50. 
"      "  Macaroni,  112. 
"      Sandwiches,  6. 

Cucumber   and    Lobster 
Salad,  83. 


Cucumber  Salad,  89. 

DEVILED  CHEESE,  48. 
Dolmas  (a  Turkish  Dish), 

118. 

Dormers,  38. 
Dried  Apple  Cake,  113. 
Dutch   Sauce  and  Cold 

Meat,  82. 
Eels  with  Tartare  Sauce, 

107. 

Egg  Sandwiches,  95. 
Eggs  Cupped,  136. 
"     in   Tomato  Cases, 

131. 

"     on  Rice,  9. 
"     Stuffed   with    Sar- 
dines, 93. 
English  Bread  Pudding, 

36. 

«        Monkey,  42. 
"        Muffins,  7. 

FIG  ICE  CREAM,  18. 

"    Sandwich,  79. 
Fillets  of  Weakfish,  111. 
Finnan-haddie,  28. 
Fish  Chowder,  19. 

"     and  Rice,  112. 

"     Salad,  72. 
Florida  Corn  Cake,  127. 
Franklin  Eggs,  73. 
French  Bean  Omelet,  50. 
Frenchman's  Pie,  85. 
French  Omelet,  2. 
"       Toast,  56. 
Friars'  Eggs,  66. 
1  Fricadelles,  93. 
Fried  Bananas,  61. 


'47 


Index. 


Fried  Celery,  115. 
"     Corn-meal    Gems, 

69. 
"     Green    Tomatoes, 

80. 

"     Lobster,  68. 
"     Whitebait,  43. 
Frozen  Pudding,  81, 

GATINEAU    TROUT 

(Baked),  105. 
German  Prune  Cake,  38. 
"       Way  of  Cooking 
Chicken,  33. 
Grape  Fruit  Salad,  47. 
Guava  and  Cheese  Sand- 
wiches, 79. 

HADDOCK    ROES    AND 

BACON,  7. 

Halibut  Rechauffe,  26. 
Ham  and  Asparagus,  76. 
"      Canapes,  94. 
"     Sandwich,  93. 
Harlequin    Sandwiches, 

119. 
Herring  Roes  on  Toast, 

1. 

Hoe  Cake,  124. 
Hominy  Waffles,  130. 
Horseshoe  Cakes,  83. 
Hot   Ham    Sandwiches, 

66. 

"     Pot,  31. 
"     Potato  Salad,  125. 
Hungarian  Chicken,  22. 
"  Patties,  44. 

INDIAN  TRIFLE,  123. 


148 


Italian  Asparagus,  75. 

JAMBALAYAH,  54. 
Jellied  Chicken,  54. 

"      Tongue,  118. 

"      Veal,  102. 

KEDGEREE,  52. 
Kidney  Omelet,  48. 
Kornlet  Omelet,  15. 

LAPLANDER  CAKES,  93. 
Laurentian  Salad,  127. 
Lettuce    Sandwiches, 

84. 
Liver  and  Onions,  14. 

"     Rolls,  16. 
Loaf  Corn  Bread,  5. 
Lobster  a  la  Mode  Fran- 

caisc,  56. 
"       Cream,  126. 
"       Creams,  35. 
"       Fritanella,  84. 
"       in     a     Chafing 

Dish,  67. 
"       Patties,  32. 
"       Salad,  81. 
"       Sandwiches,  88. 
"       (Southern  way), 

55. 
Lunch  Sandwiches,  108. 

MAPLE  SUGAR  TEA  BIS- 
CUIT, 103. 

Maple  Sugar  Sand- 
wiches, 101. 

Meat  Pie  with  Potato 
Crust,  122. 

Minced  Collops,  32. 


Index. 


Minced  Veal  and  Maca- 
roni, 8. 

Mock  Crabs,  87. 
Moulded  Chopped  Meat, 

99. 

Mushroom  Toasts,  82. 
Mutton  Custard,  46. 
"       Kidneys,  30. 
"       Stew        with 
Canned     Peas, 
65. 

NEWPORT  TEA  CAKES, 

68. 

Normandy  Shrimps,  78. 
Nut  Loaf,  132. 

OATMEAL  BREAD,  47. 
Okra  and  Corn  Fricassee, 

80. 
Onion  Souffle,  21. 

"      Soup,  34. 
Orange     Marmalade 
Sandwiches,  72. 

«          Salad,  3. 
Oysters     k     PIndienne, 
125. 

"          in   Puff  Paste, 
126. 

"          with    Madeira 

Sauce,  20. 
Oyster  Canapes,  113. 

"      Chartreuse,  29. 

"      Croquettes,  140. 

"      Fritters,  121. 

"      Kroneskys,  129. 

"      Loaf,  14. 

"      Patties,  118. 

"      Potpie,  3. 


Oyster  Stew  No.  I,  138. 
"        "      "     2,  141. 

PARMESAN      FRITTERS, 

70. 

Puffs,  50. 
Pea-pod  Soup,  91. 
Pease  Pudding,  143. 
Philadelphia    Relish, 

61. 
Pickled  Oysters,  119. 

"       Salmon,  100. 
Planked  Shad,  59. 
Polish  Salad,  137. 
Potatoes  au  Gratin,  30. 

"       Gruyere,  131. 
Potato  Balls,  23. 

"      Border  with  Meat 
Filling,  88. 

"      Chowder,  116. 

"      Cooked  in  Stock, 
62. 

"      Croquettes,  110. 

"      and   Meat   Turn- 
overs, 40. 

"      and    Meat    Puff, 
51. 

"      Puff,  120. 

"      Salad,  92. 

"      Souffle,  65. 

"      Stew,  24. 
Potted  Beef,  13. 

"      Chicken,  96. 
Puree   of  Dried   Beans, 

57. 

RHUBARB  PUFFS,  74. 
Rice  and  Apples,  99. 
"     Balls,  55. 


149 


Index. 


Rice     Border    with 
Creamed  Fish,  71. 
"     Johnny-cake,  143. 
"     Moulds,  7. 
"     Waffles,  87. 

Roast  Clams,  134. 
«      Oysters,  128. 
"      Pigeon  with  Bread 
Sauce,  28. 

Round  of  Beef  (South- 
ern style),  132. 

SALADE  A  LA  RUSSE,  91. 
Sally  Lunn,  84. 
Salmon  Salad,  120. 
Saratoga  Corn  Cake,  34. 
Sardine  Sandwiches,  78. 
Sausage  Rissoles,  136. 
Savory  Toast,  94. 
"       Trifles,  90. 
«       Tomatoes,  73. 
Scalloped  Corn,  86. 
"         Oyster    Plant, 

135. 

"         Tongue,  95. 
Scotch  Broth,  138. 
"       Collops,  2. 
"       Eggs,  69. 
Scrambled     Eggs    with 

Shad  Roes,  17. 
Shad    Roe     Croquettes, 

42. 

Shredded  Wheat  Biscuit 

and  Apples,  78. 

"         Wheat     Fish 

Balls,  124 

Shrewsbury  Cakes,  92. 
Shrimp  Salad,  12. 
Souffle  Biscuit,  19. 


Southern     Corn     Pone, 

105. 

Spanish  Buns,  97. 
"        Potatoes,  69. 
"       Rice,  63. 
Spider  Cake,  44. 
Spring  Salad,  77. 
Squash  Bread,  43. 

"       Griddle     Cakes, 
54. 
St.  Charles  Indian  Bread, 

126. 

Steamed     Indian     Pud- 
ding, 135. 

Stewed  Blackfish,  106. 
"       Breast  of  Lamb, 

1. 

"  Celery  and 
Brown  Sauce, 
116. 

«      Eels,  139. 
«      Kidney     with 

Macaroni,  66. 
"       Steak  and  Oys- 
ter Sauce,  10. 
"      Trout,  53. 
Strawberry  Jelly,  77. 
"  Puffs,  81. 

Stuffed  Egg-plant,  101. 
"       Fillets  of  Floun- 
ders, 64. 

Sugared    Sweet    Po- 
tatoes, 25. 

Sweetbread  Salad,  58. 
Sweet  Potato  Pone  No.  I, 

133. 
Sweet  Potato  Pone  No.  2, 

140. 
Sweet  Rice  Balls,  139. 


150 


Index. 


TAPIOCA  SOUP,  6. 
Toad  in  a  Hole,  12. 
Tomato  Croquettes,  9. 

"       Croutes,  41. 

"       Ice  Salad,  76. 

«       Jelly  Salad,  37. 

«       Salad,  103. 

"       Timbales,  129. 
Tongue  Toast,  69. 

"       Squares,  103. 
Tripe    Baked   with   Po- 
tatoes, 128. 

Turbot  a  la  Creme,  121. 
Turkey   and    Sausage 

Scallop,  142. 
Turnip  Cream  Soup,  140. 

VALENTIA  RICE,  105. 
Veal  and  Ham  Pates,  48. 
"     Eggs  in  a  Nest  a 
la  Turin,  52. 


Veal  Gumbo,  127. 

Loaf,  79. 

Mould,  26. 

Rissoles,  94. 

Salad,  112. 

and  Tomato  Salad, 

68. 

Vegetable  Soup,  114. 
Vermicelli  Pudding,  130. 

WALDORF  SALAD,  62. 
Walnut  Salad  No.  1,47. 
"        "     2,71. 
Western  Balls,  36. 
Wigs,  72. 

YORKSHIRE   PORK  PIE, 
27. 

ZEPHYR  EGGS,  36. 
Zephyrs,  43. 


